This pasta salad recipe is designed to be easy and quick to make (took 10 minutes to throw together!) and serves as a low-hassle lunch to bring to work for the week since it doesn’t require reheating. It's also perfect for a future BBQ.
Cook pasta according to package instructions. Drain. While pasta is cooking, prep veggies and whisk together vinaigrette ingredients (olive oil, red wine vinegar, lemon juice, maple syrup, minced garlic, salt, pepper). In a large salad bowl, combine the cooked pasta, prepared veggies, and dressing. Refrigerate overnight or until chilled entirely. Enjoy!
