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Cavatelli Pasta Salad

 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!