Boil your pasta in salted water according to the directions on the package.
Make the balsamic dressing by mixing 1/3 cup olive oil, 1/3 cup balsamic vinegar, 2 tablespoons maple syrup, and 2 cloves of minced garlic. Stir and set aside.
Wash and cut up 4-6 cups of veggies of your choice.
In a large pot, sauté red onions in 1 tablespoon of olive oil over low heat for 5 minutes to bring out their sweetness.
Toss in veggies of choice (except for the cherry tomatoes and spinach), sprinkle with salt, and sauté over medium heat for about 3-4 minutes.
Add cherry tomatoes and sauté for about 2 minutes.
Add the balsamic dressing and simmer for 3-4 more minutes until the liquid starts to boil.
Turn off the heat and toss in the cooked and drained pasta and a bag of baby spinach. Stir well and cover for a few minutes until the spinach wilts.
Serve warm for a hot meal or place in the fridge for a cold pasta salad. It is also delicious topped with some vegan feta cheese!
Notes
Put the veggies into the pot in the order that it will take them to cook. Onions take the longest, so they go in first. If you are using broccoli or cauliflower, they will need to go in next. Tomatoes and spinach take the least amount of time and should be added at the end.
Be sure to allow the balsamic dressing to cook down a little with the veggies. This will help to mellow out the flavor of the balsamic vinegar.