184. Pasta Salad

Pasta salad is great for large gatherings, barbecues, and birthday parties.
Especially this one.
A fantastic array of colorful vegetables tossed among whimsically shaped pasta of your choice, pleasing children and adults alike.

You may use any shape or size of pasta you like, maybe even brown or green pasta for added health benefits.
Also the vegetables you may vary as you like. I personally tend to avoid tomatoes and cucumbers because I like to eat it the next day, and by then they tend to decline in flavor and texture.

Ingredients:

1 pk pasta of choice
2 green capsicums, diced
3 red capsicums, diced
3 dill cucumber pickles, diced
1 1/2 jars sliced black olives
2 cans sweet corn kernels
1 cup chopped parsley
3 spring onions, sliced
3 lemons, juice
2 tsp salt
1/3 cup olive oil

Method:

Cook the pasta according to package instructions, strain, and drizzle and toss in some olive oil so it will not stick as it cools. Set aside to cool.
Combine the green capsicum, red capsicum, spring onion, dill pickles, corn, olives, parsley, salt, and lemon juice.
When the pasta has cooled to room temperature, add to the vegetables and toss with the remaining olive oil.
May be served immediately or covered and refrigerated and consumed the next day.

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