Garden Fresh Pasta Salad

Here's my first recipe post-baby birth: a fresh, healthy, and straight from the garden salad.  It makes great use of the in-season veggies, while also providing enough carby-stuff to be a yummy, filling meal.  It was our supper tonight!  

Total time: 15 minutes

Ingredients:
Garden fresh veggies of choice.  We used: tomatoes, cucumber, green onion, garlic scales, snap peas, romaine lettuce, red and yellow pepper
Pasta of choice
Dressing: 
1/4 cup Extra Virgin Olive Oil
1/4 cup White Vinegar
1/8-ish cup honey or maple syrup
Juice of 1/2 lemon
Sprinkle of sea salt, pepper, basil, oregano, tarragon

What to do:
1) Cook pasta according to package.  Drain and cool. 
2) Chop vegetables.
3) Shake dressing ingredients together. 
4) Combine and serve!