Chef Tom Fraker
Organic Vegetable Pasta Salad
Category
Salad
Servings
2 - 4 servings
Prep Time
15 minutes
Cook Time
0 minutes
Author:
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
-
1 ounce Fresh Basil
-
3 clove 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
For the Vinaigrette
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.
Recipe Note
If you would like to add a little protein, how about adding some grilled organic chicken breast?
Filed in:
Basil,
Bell Peppers,
Cucumbers,
Grape Tomatoes,
Italian Sun-Dried Tomatoes,
Organic Bell Peppers,
Organic Corn,
Organic Cucumbers,
Organic Grape Tomatoes,
Organic Vegetable Pasta Salad,
Pasta,
Salad,
Sun-Dried Tomatoes,
Vegetable
