Rainbow Pasta Salad

By lisapearce

Ingredients

• 12 ounces (3/4 box) bow tie pasta, preferably whole-grain
• 1/4 cup extra-virgin olive oil
• 3 Tbs. fresh lemon juice
• 3/4 tsp. salt, plus more to taste
• 1 cup cooked, cooled corn kernels
• 1 large carrot, shredded
• 1 cup grape tomatoes, quartered
• 1 cup cooked, cooled chopped broccoli
• 8 ounces part skim mozzarella cheese, diced (about 1 cups)
• 1/3 cup fresh basil leaves, cut into ribbons
• Freshly ground black pepper to taste, optional

Preparation

Step 1

Cook pasta according to directions on the package. Drain, then transfer to a large bowl and allow it to cool completely. In a small bowl, whisk together the olive oil, lemon juice and salt.

Add the corn, carrot, tomatoes, broccoli, mozzarella, basil and the lemon-oil dressing to the pasta and toss to combine. Season with black pepper and additional salt, if desired.

Yield: 8 servings