Organic Vegetable Pasta Salad
By Chef 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?