Lunch: Sweet and Tangy Pasta Salad Recipe

Ingredients

1 package (16 ounces) spiral pasta
1 medium cucumber, finely chopped
1 jar (8 ounces) whole baby corn, drained and cut into 1/2-inch pieces
1 jar (7-1/2 ounces) marinated artichoke hearts, drained
1 cup sliced pimiento-stuffed olives
1 cup sliced ripe olives
1/2 cup finely chopped sweet red pepper
1/4 cup finely chopped onion

Instructions

Cook pasta according to package directions. Meanwhile, in a large bowl, combine the cucumber, corn, artichokes, olives, red pepper and onion. Drain pasta and rinse in cold water; stir into vegetable mixture.
In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon.

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