This incredible pasta salad works with any meal, it’s colorful, nutritious, and most of all delicious!
1 lb Cavatelli dry pasta, cook according to package directions, then rinse under cold water for a few minutes. Set aside
1 zucchini shaved into ribbons, use a vegetable peeler
1 cup sugar snap peas, sliced on a bias
½ cup red bell pepper sliced thinly
½ cup yellow bell pepper sliced thinly
1 cup heirloom rainbow tomatoes halved
1 ear of corn, slice kernels of the cob
2 tbsp chopped basil, plus more springs for garnish
1 tbsp chopped Italian parsley
Dressing
½ cup EVOO
¼ cup white balsamic vinegar
1 tsp salt
½ tsp fresh ground pepper
½ tsp dry Italian seasoning blend
1
Add all of the ingredients to a small mason jar and shake well.
Add the cooked and drained pasta to a large serving bowl, then add all of the vegetables and herbs and drizzle the dressing over everything. Hope you love it and how easy it is to prepare.
*All of the ingredients can be prepped day in advance and refrigerated until ready to assemble!
CategorySides
Ingredients
1 lb Cavatelli dry pasta, cook according to package directions, then rinse under cold water for a few minutes. Set aside
1 zucchini shaved into ribbons, use a vegetable peeler
1 cup sugar snap peas, sliced on a bias
½ cup red bell pepper sliced thinly
½ cup yellow bell pepper sliced thinly
1 cup heirloom rainbow tomatoes halved
1 ear of corn, slice kernels of the cob
2 tbsp chopped basil, plus more springs for garnish
1 tbsp chopped Italian parsley
Dressing
½ cup EVOO
¼ cup white balsamic vinegar
1 tsp salt
½ tsp fresh ground pepper
½ tsp dry Italian seasoning blend