Piccolini Mini Penne Rainbow Pasta Salad
1 box Barilla Piccolini Mini Penne
4 tablespoons plus 2 teaspoons extra virgin olive oil
3 tablespoons fresh lemon juice
¾ teaspoon salt
1 medium yellow bell pepper, diced
1 large carrot, shredded
½ pint grape tomatoes, cut in quarters
8 ounces part skim mozzarella cheese, diced (about 1 1/3 cups)
1/3 cup fresh basil leaves, cut into ribbons
Freshly ground black pepper to taste, optional
Salt and pepper to taste.
Cook the pasta according to the directions on the package. Drain, then transfer to a large bowl. Toss the pasta with 2 teaspoons of the olive oil and allow it to cool completely.
In a small bowl whisk the remaining 4 tablespoons olive oil, lemon juice and salt.
Add the bell pepper, carrot, tomatoes, mozzarella, basil and the lemon-oil dressing to the pasta and toss to combine. Season with salt & black pepper to taste.
Makes 8 servings
Serving size 1 ½ cups