Ingredients

• 12 oz tri-colour rotini pasta about 4 cups dry pasta
• 1 cup broccoli floret
• 1/2 cup carrots cut into matchstick-size strips
• 1/4 cup water
• 1/2 cup sweet red and green peppers chopped
• 1/2 cup mushroom thinly sliced
• 1/4 cup plus 1 tbsp red wine vinegar
• 1/4 cup apple juice
• 3 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 tablespoon sugar
• 2 teaspoons Dijon mustard
• 1 clove garlic minced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 teaspoons Parmesan cheese