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Pasta Confetti


1 1/2 to 2 cups small pasta shape such as orzo, acini di pepe, or ditalini, cooked according to package directions and drained
2 to 3 red, green, or yellow bell peppers, seeded and finely diced
1 medium cucumber, seeded and finely diced
1 medium carrot, finely diced
2 to 3 scallions, green and white parts, finely diced
1/4 cup finely chopped parsley

For the dressing:
1/2 cup extra-virgin olive oil
3 Tbs lemon juice
1/2 tsp grated lemon zest
1 clove garlic, finely chopped
Salt and freshly ground pepper to taste


Combine the cooked pasta with the vegetables in a large bowl. Whisk together the dressing ingredients and pour over the pasta mixture. Toss to combine well. Serve warm, chilled, or at room temperature.

Yield: 4 to 6 Servings

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