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Tri-Color Rotini Pasta Salad
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Description
This is the perfect pasta salad to make if you have a busy week ahead of you and you’re short on time. Store leftovers in the refrigerator in pre-portioned tupperware and you’ll have lunch the entire week!
Ingredients
- 8 ounces, weight Tri-color Rotini Pasta
- 1 whole (6 Oz. Size) Pitted Black Olives
- 5 ounces, weight Mozzarella Cheese
- ⅓ cups Roasted Red Bell Pepper
- 3 Tablespoons Chopped Sun Dried Tomatoes
- 1 whole (8 3/4 Oz. Size) Corn
- 2 Tablespoons Olive Oil
- ½ whole Lemon Juice
- 1 pinch Salt, More To Taste
- 1 pinch Pepper, More To Taste
- Fresh Chopped Basil, For Garnish
Preparation
Cook pasta according to package directions. Make sure to salt pasta water.
Chop olives, mozzarella, roasted red bell pepper, and sun-dried tomatoes. Drain and rinse corn.
Once pasta is cooked, drain and rinse with cold water. Pour pasta in a large bowl. Add olive oil and mix. Add the rest of ingredients and stir. Pour lemon juice in and season with salt and pepper to taste.
Plate and garnish with chopped basil for an extra burst of freshness and flavor! Store covered in refrigerator.
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