3 lb. red potatoes, cooked and sprinkled with vinegar to cool.

Add:

1/2 lb. green beans, halved
2 small diced zucchini
2 small diced yellow squash
2 diced red peppers
2 diced yellow peppers
16 halved cherry tomatoes
4 chopped scallions

Toss with basil pesto, made in blender or processor:

3 cups packed basil
1 cup parmesan
1/2 cup pine nuts
1 1/2 tsp. minced garlic
1 1/2 cups olive oil
2 tsp. salt
1 tsp. pepper