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Parve
Easy
2 Hours, 20 Minutes
Diets 
This simple-to-throw-together pasta salad is not only a crowd-pleaser but can also simplify party planning because its major componants can be made a day or two in advance.
12 ounces Tuscanini Fusilli Pasta or other spiral pasta or tricolor rotini
2 cups frozen mixed vegetables (Beleaf Broccoli, cauliflower, and carrots)
6 green onions, chopped
1 green and 1 red pepper, chopped
1/4 cup flat-leaf parsley, minced
1/4 cup fresh basil leaves, minced
1/4 – 1/3 cup pesto (homemade or store-bought, or see note)
3 tablespoons Bartenura Extra-Virgin Olive Oil
2 tablespoons Heaven & Earth Lemon Juice
1/3 – 1/2 cup Gefen Light Mayonnaise
salt, to taste
pepper, to taste
Cook pasta according to package directions. Drain well. (Pasta can be made in advance and refrigerated for a day or two.)
Cook vegetables according to package directions. Let cool. (Veggies can be cooked in advance and refrigerated.)
In a large bowl, combine all ingredients and mix well. Adjust seasonings to taste.
Chill at least two or three hours or overnight to allow flavors to blend.
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