Rainbow Pasta Salad
1 box bow tie pasta
3 cups olive oil
3 tbs lemon juice
salt to taste
1 cup cooked cooled corn kernels
1 large shredded carrot
1 cup grape tomatoes quartered
1 cup cooked cooled chopped broccoli
8 oz part skim mozzarella cheese, diced
1/2 cup basil leaves cut in ribbons
Cook pasta according to directions on box, drain and transfer to larger bowl and allow
to cool completely. In a small bowl, whisk together olive oil, lemon juice, salt.
Add following to cooled pasta: corn, carrots, quartered grape tomatoes, broccoli, mozzarella, basil.
Cover with lemon-oil dressing and toss. Season with pepper.
The Florida Conference of The United Methodist Church
450 Martin Luther King, Jr. Avenue
Lakeland, FL 33815
(863) 688-5563 or toll free (800) 282-8011