Rainbow Spring Pasta Salad

Serves 6–8

This colorful, crowd-pleasing pasta salad is packed with vibrant veggies, fresh herbs, and a zesty lemon-herb dressing. It’s perfect for spring gatherings or as a make-ahead weekday lunch.

Ingredients

• 2 cups dry pasta (mix of rainbow fusilli and farfalle)
• 1½ cups rainbow cauliflower, cut into small bite-sized florets
• 1 cup marinated artichoke hearts, drained and chopped
• 1 cup frozen peas, thawed
• 1 cup asparagus, trimmed and blanched, cut into 1-inch pieces
• 1 cup cherry tomatoes, halved (use a mix of red, yellow, and orange if possible)
• ¼ cup pine nuts, toasted
• ¼ cup red onion, finely chopped
• 1 cup mini mozzarella balls (ciliegine)
• ½ cup Sartori Parmesan, shaved or grated
• ½ cup fresh basil, chopped
• 1 (12 oz) bottle Salad Girl Lemony Herb Organic Dressing (or to taste)
• Salt and black pepper, to taste

Instructions

1. Cook the pasta in well-salted boiling water according to package directions until al dente. Drain and rinse with cold water to cool.
2. In a large mixing bowl, combine the cooled pasta, cauliflower, artichokes, peas, asparagus, tomatoes, pine nuts, red onion, mozzarella, and Parmesan.
3. Add the dressing and toss well to coat. Start with about ¾ of the bottle and add more to taste.
4. Gently fold in the chopped basil.
5. Season with salt and pepper to taste.

• 6. Chill for at least 30 minutes before serving for best flavor.