Italian Pasta Veggie Salad

Ingredients

• 1/2 lb. Fusilli pasta
• 1/2 cup frozen corn
• 1/2 cup diced red bell pepper
• 1/2 cup diced red onion
• 1/4 cup chopped fresh Italian parsley
• 1/4 cup freshly grated Parmesan cheese
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon Italian seasoning
• Salt and pepper to taste

Directions

1. Cook the fusilli pasta according to the package instructions. Drain and rinse with cold water.
2. In a large bowl, combine the cooked pasta, corn, bell pepper, onion, parsley, and Parmesan cheese.
3. In a small bowl, whisk together the olive oil, red wine vinegar, Italian seasoning, salt, and pepper.
4. Pour the dressing over the pasta-veggie mixture and toss to combine.
5. Serve immediately, or chill for up to 24 hours before serving.

Interesting Facts

• The Italian veggie-pasta salad is a great way to use up any leftover vegetables in your fridge.
• Fusilli is a type of Italian pasta that is shaped like a spiral or a corkscrew.
• This salad is vegan-friendly, if you omit the Parmesan cheese.