Rainbow Vegetable & Pasta Salad

A bounty of colour & flavour combined!

Prep & Cook time: 15 mins
Serves: 6-8
Pairs well with: Zesty Herb Dressing
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Main Ingredients:
1lb dry pasta of your choice – shaped pasta such as bowtie or rigatoni make for a nice presentation and tend to hold the dressing well
½ - ¾ cup of Friendly Food’s zesty herb dressing – if you are short on time or ingredients your favourite pre-made Italian dressing will do the trick
½ bell pepper, chopped
½ cup green beans, raw and chopped
½ cup red onion, chopped
½ cup grape tomatoes, quartered
10 or more olives, pitted and chopped – we chose kalamata, but use what you like and have on hand
 
Method:
Cook your chosen pasta until al dente, often the package will indicate a range of 8-12 minutes.
 
While the pasta is cooking, wash and chop your vegetables. Keeping your cut vegetables small and around the same size makes the finished salad easier to eat.
Drain your pasta and allow to cool for just a few minutes. Dressing the pasta while it is still a little warm enhances the flavour; bringing the herbs and seasonings to life and helps to ensure the pasta is well coated.
 
Toss the cooked pasta in the dressing to coat and add the chopped vegetables.
Give the salad an additional few stirs to blend the vegetables evenly throughout the pasta.
Add additional salt, pepper, and chopped fresh herbs if desired.
 
Serve immediately or allow the flavours to intensify by refrigerating for a few hours.
The salad will keep for several days in a sealed container in the refrigerator.
 
Tips & Variations:

• This pasta salad is versatile and options for veggie swaps are endless, choose brightly coloured peppers of your choice and easily substitute small broccoli florets for green beans
• Make as much or as little as you need, this recipe is easily halved or doubled
• For added visual appeal choose naturally coloured pasta