Tuscan Vegetable Pasta Salad
This colorful pasta salad brings the whole picnic table to life with tender shells, garden vegetables, bright herbs, and a savory Tuscan-Asian dressing that keeps it fresh instead of heavy. Make it the night before and let the flavors get even better by lunchtime.
Ingredients
Method
- Cook pasta in well-salted water until just tender. Drain, rinse under cold water, and drain very well.
- Whisk Basil Olive Oil, Tuscan Garlic, Asian Zing Garlic, lemon juice, salt, and pepper. Toss with pasta, peas, carrots, corn, tomatoes, and basil.
- Refrigerate at least 30 minutes before serving. Toss once more and brighten with a squeeze of lemon if needed.
Notes
Time: 30 min
Kitchen tip: Reserve a spoonful of dressing to refresh the salad just before serving if it has chilled overnight.
