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Organic Vegetable Pasta Salad
By Chef Tom Fraker


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 


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. 


If you would like to add a little protein, how about adding some grilled organic chicken breast?