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 L King Jr Ave
Lakeland, FL 33815
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