Categories: Side

Ingredients

• 1 (7-ounce) package tiny star or alphabet pasta
• 1 cup frozen corn
• 8 ounces sugar snap or snow peas, cut into bite-size pieces
• 1 cucumber (peeled or not, as desired), cut into bite-size pieces
• 1 tomato, seeded and diced
• 1/2 a red or orange bell pepper, diced
• 1 (2.25-ounce) can sliced black olives, rinsed and drained
• 1/2 cup chopped fresh cilantro
• 1 tablespoon chopped fresh basil
• 2 tablespoons extra virgin olive oil
• 1 to 2 tablespoons white wine vinegar (or to taste)
• 1 teaspoon white balsamic vinegar
• Salt and white pepper

Directions

1. Bring a medium-size saucepan of water to a boil.

2. Add the pasta and cook until just barely tender, about 2 to 3 minutes.

3. During the last minute, add the frozen corn and chopped sugar snap or snow peas.

4. Drain the pasta, corn, and peas and rinse well with cold running water.

5. Drain.

6. Drain the pasta, corn, and peas and rinse well with cold running water.

7. Drain.

8. In a large mixing bowl, toss the pasta, corn, and peas with the rest of the vegetables and fresh herbs.

9. In a small bowl whisk together the olive oil and vinegars and season to taste with salt and white pepper.

10. Pour over the pasta salad and season to taste with salt and white pepper.

11. Pour over the pasta salad and toss together until well combined.

12. Taste and adjust seasonings as needed.

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