Cavatelli Pasta Salad

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

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!

Nutrition Facts

6 servings

Serving size

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Cavatelli Pasta Salad