Rotini Pasta Salad with Raw Veggies and Egg

Rotini Pasta Salad with Raw Veggies and Egg

Celebrate the first day of summer with a veggie-packed pasta salad.

1 box rotini
4 tablespoons extra virgin olive oil
2 tablespoons white wine vinegar
2 radishes, sliced thin
1 medium carrot, sliced thin, rondelles
1 zucchini, sliced thin, rondelles
2 celery stalks, sliced
10 basil leaves, julienne
1 yellow pepper, julienne
1 cup cherry tomatoes, sliced 
salt and black pepper to taste
¾ cup Parmesan cheese, shredded
2 hard boiled eggs, chopped

1. Slice all the vegetables, then combine in a bowl with olive oil, vinegar, salt and pepper
2. Cook pasta according to directions, drain one minute short
3. Drizzle with little olive oil to prevent from sticking, cool down flat on a sheet pan
4. Combine pasta to veggies, cheese, basil and eggs, let rest 20 minutes before serving

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