Ingredients:

  • 1 lb tri-color rotini or fusilli pasta
  • 1 tbsp sea salt
  • 1 cup red bell pepper, diced
  • 1 cup yellow bell pepper, diced
  • 1 cup orange bell pepper, diced
  • 1 cup frozen sweet peas, thawed
  • 1 cup fresh corn kernels
  • 1/2 cup red onion, finely diced
  • 1/2 cup carrots, finely diced
  • 1/2 cup black olives, sliced
  • 1/2 cup fresh parsley, chopped
  • 1/2 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 tbsp lemon juice
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook until just al dente (usually 8-10 minutes).
  2. Drain the pasta immediately and rinse under a stream of cold water until the noodles are completely chilled.
  3. Dice the red, yellow, and orange bell peppers, carrots, and red onions into consistent, small cubes roughly 1/4 inch in size.
  4. In a large mixing bowl, combine the chilled pasta with the diced bell peppers, carrots, onions, sweet peas, corn, black olives, and chopped parsley.
  5. In a separate jar or bowl, whisk together the olive oil, red wine vinegar, lemon juice, garlic powder, dried oregano, salt, and black pepper until emulsified.
  6. Pour the dressing over the salad and toss gently until every noodle and vegetable is evenly coated.
  7. Cover and refrigerate for at least 30 minutes to allow the flavors to meld before serving.