Basil Vinaigrette Pasta Salad with Zucchini and Beets

This recipe has red beets, Farfalle pasta,
fresh zucchini in a fresh basil dressing.
It goes together quit fast and is very good.
I cook the pasta first, remove it and cook
the vegetables in the same pasta water.
I like the way the beets turn some
of the farfalle pasta red on the edges.
The first time I made this I added some
freshly grated paresan cheese to it whith
kind of made it have a gritty texture, so
I left it out of this recipe.

Ingredients:
1/2 pound farfalle pasta
1 medium zucchini
1 (15 ounce) can of beets
1/4 cup fresh basil leaves, snipped
1/2 cup olive oil
2 tablespoons red wine vinegar
2 tablespoons sugar
salt to taste
black pepper to taste
garlic powder to taste

Directions:
In a glass measuring cup,
place the cut up basil leaves,
olive oil, vinegar, sugar, salt,
black pepper and garlic powder.
Stir to combine, microwave on high
for 1 minute twenty seconds.
Bring a pot of salted water to a boil,
add pasta and cook until al-dente.
While that's cooking cut the zucchini
into serving pieces, open and drain beets.
Remove the pasta from hot water
using a slotted spoon, add beets
and zucchini to pot and cook until done.
Do not over cook the zucchini!
Place beets and zucchini with the pasta,
dress with vinegrette mixing well.
Add salt to taste.

Serve with a nice Italian bread.