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INGREDIENTS

• 1 pound frozen mix vegetables
• 1 pound frozen corn kernels
• 10 ounces fusilli pasta
• 1 cup onion, chopped
• 1 pound tomatoes, chopped
• 3 red bell peppers, seeded and chopped
• 3 tablespoons white vinegar
• ½ tablespoon sugar
• 3 tablespoons olive oil
• 1 cup 2% plain Greek yogurt
• Salt and pepper
• 3 cherry tomatoes, halved to decorate
• Chopped parsley to decorate

DIRECTIONS

1. Add the fusilli pasta in salted boiling water and let boil for 5 minutes. Add the frozen mix vegetables and corn kernels and cook for 3 minutes longer. Drain and let cool.
2. Transfer drained pasta and vegetables to a large bowl. Add tomatoes and toss to combine.
   In a bowl – add chopped red peppers, onion, vinegar, olive oil, sugar, yogurt, salt, pepper and mix until well combined. Pour the dressing over the salad just before serving.

Romama’s Note: Decorate the Colorful Fusilli – Pasta Salad with cherry tomatoes and parsley.

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2. Sliced and Stuffed Colorful Potatoes
3. Butter Beans and Tuna Salad
4. Light – Refreshing Cabbage Salad
5. Zucchini and Green Plum Salad