Ivy Larson's Picnic Pasta Salad with Red Peppers, Chives and Goat Cheese
Recipe Courtesy Ivy Larson, Adapted From 'The Whole Foods Diet Cookbook'
Heat olive oil in a large non-stick skillet over medium-high heat.
Add the garlic and onion and saute for 3 to 4 minutes, or until onion is softened.
Season onion with salt and pepper to taste.
Add frozen corn to the skillet and saute for 2 to 3 minutes.
Mix in the red peppers and cook for an additional 2 minutes.
Remove the skillet from the heat.
Transfer the onion, corn, and red pepper mixture to a large serving bowl.
Toss in the cooked pasta shells, chives, olives and cherry tomatoes.
Season to taste with salt and pepper.
In a small bowl, whisk together the oil, vinegar and mustard.
Pour the vinaigrette over the pasta salad and gently toss to mix.
Stir in the crumbled goat cheese.
Cover with plastic wrap and refrigerate until serving time.
Note: Pasta salad can be made up to one day in advance.