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Spring Pasta Salad

This delicious and colorful Spring Pasta Salad will be the hit of the picnic! Each bite is the perfect balance of sweet and savory and has a crunch from all the fresh vegetables!
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Prep Time 15 minutes
Course Salad
Servings 4

Ingredients
  

Salad

  • 2 Cups Cooked & Oiled Rotini
  • 1/4 Cup Black Olives
  • 1/4 Cup Bell Peppers
  • 1/4 Cup Cherry Tomatoes
  • 1/4 Cup Cucumbers
  • 1/4 Cup Corn Niblets
  • 1/4 Cup Red Onions
  • 1/2 Cup Parmesan

Dressing

  • 1/4 Cup Olive Oil
  • 1/8 Cup Balsamic Vinegar
  • 1/2 Squeezed Fresh Lemon
  • 1 Tbsp Black Pepper
  • 1 Tsp Salt

Instructions
 

  • In a large bowl, add in your cooked and oiled rotini pasta.
  • In a separate bowl, combine and whisk together olive oil, balsamic vinegar, lemon juice, black pepper and salt.
  • Add in the olives, peppers, cucumbers, tomatoes, corn, onions, parmesan to the bowl of pasta.
  • Pour over dressing and fold together. Try not to over mix so the veggies keep its shape.
  • Cover and store in the fridge for at least half an hour, then serve and enjoy!
Keyword Spring Pasta Salad