Rainbow Pasta Salad

SERVINGS: 2-4

INGREDIENTS

• 2 oz. pasta of choice
• 1 cup cucumber, cut into bite-sized pieces
• 1 cup zucchini, cut into bite-sized pieces
• 1 cup fresh corn, cut off cob
• 1/3 cup red onion, thinly sliced
• 1/3 cup cherry tomatoes, cut in half

^{DRESSING INGREDIENTS}

• 1/3 cup olive oil
• Juice of one lemon
• 2 cloves garlic, minced
• 1/3 cup cilantro, finely chopped
• 1/3 cup basil, julienned
• Salt and pepper to taste

Cook pasta according to package directions. While the pasta is cooking, cut vegetables and set aside. Blend or whisk all the dressing ingredients together. Combine vegetables and desired amount of dressing, then gently fold in pasta.

**This recipe would be delicious served warm as well, just roast or sauté the vegetables then toss with warm pasta and dressing.**