- Rating:
- Servings:
- 4-6
- Difficulty:
- Easy
- Total Time:
- Recipe By:
- Tom Fraker
Ingredients
- 2 cups Organic Fusilli Pasta -- cooked and rinsed with cold water
- 1 package Melissa's Organic Grape Tomatoes -- halved
- 1/2 cup Organic Black Olives -- halved
- 1/2 cup Organic Green Olives -- halved
- 2 each Organic Red Bell Peppers -- roasted ; sliced
- 2 each Melissa's Organic Cucumbers -- cut into bite-size pieces
- 1/4 cup Organic Sun-Dried Tomatoes In Oil -- sliced thin
- 2 ears Sweet Corn – grilled; kernels removed from the cob
For the Vinaigrette:
- 1 ounce Fresh Organic Basil
- 3 clove Melissa's Organic Garlic
- 3/4 cup Organic Parmesan Cheese -- shredded
- 1/3 cup Organic Extra Virgin Olive Oil
- 4 each Organic Lemons -- juiced
- to taste Sea Salt and Freshly Ground Pepper
Directions
In a large bowl, combine all of the ingredients for the salad and set aside while making the vinaigrette.
To make the vinaigrette, place all of the dressing ingredients in a blender and mix until creamy and well combined. Add the vinaigrette to the salad and gently mix. Serve or place in the refrigerator until ready to eat.
Notes:
If you would like to add a little protein, how about adding some grilled organic chicken breast?
Reviews
-
- Organic Vegetable Pasta Salad
- TheCookingNurse
- Dec 15, 2009
- I made this for lunch last week. So good! I am on my feet all day and need quick and light energy at lunch. I added some diced celery which added a nice, light, refreshing crunch. It is now my favorite lunch!
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