Spring Vegetable Pasta Salad
Ingredients
300 g pasta
250 g cherry tomatoes, halved
1 cup cucumber, diced
1 cup bell pepper, diced
150 g sugar snap peas, trimmed
1 cup corn kernels, fresh or frozen
1/3 cup olive oil
2 tbsp lemon juice
1 tsp salt
1 tsp black pepper
Method
Cook the pasta according to package instructions until al dente.
Drain the pasta and rinse it under cold water to cool.
In a large bowl, combine cherry tomatoes, cucumber, bell pepper, sugar snap peas, and corn.
Add the cooled pasta to the vegetable mixture.
Pour in olive oil, lemon juice, salt, and pepper, then toss everything until well mixed.
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