Wild Fire Vegetable Pasta

TABASCO Vinaigrette:

2 tbsp. original TABASCO Pepper Sauce
1 1/2 cups balsamic vinegar
1 tbsp. fresh basil, chopped
1 tsp. fresh mint, chopped
1 cup Parmesan cheese, grated
1 cup olive oil

Pasta:

1/2 cup TABASCO Vinaigrette
1/2 cup broccoli florets, blanched
1/4 cup red onion, chopped
1/4 cup spiced black olives
1 cup tomatoes, diced
1 cup squash, sliced
1/2 cup red pepper, roasted, cut into strips
2 lbs. penne, cooked