A refreshing cold pasta salad made with cooked, cooled pasta tossed with colorful vegetables, corn, and olives. This practical salad is ideal for picnics, large gatherings, or as a side dish, and its lemon dressing makes it especially appetizing.
Boil the pasta in plenty of salted water until al dente. Drain, rinse under cold water, and drain thoroughly. This keeps the pieces from sticking together.
In a large bowl, toss the cooled pasta with the corn, bell pepper, cucumber, olives, and cubed cheese.
Whisk together the olive oil, lemon juice, dried mint, and salt. Pour over the salad and toss gently. Refrigerate until ready to serve.
Important: Rinsing pasta under cold water after boiling stops the cooking and keeps pieces from sticking together. Contains gluten and dairy. Chill the salad before serving to let the flavors meld. It can be stored in the refrigerator for 1 day.
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