Pasta Primavera Salad with Creamy Lemon Vinaigrette Recipe | Blue Rhino

Ingredients

• 8 oz Uncooked Bow-tie (farfalle) Pasta
• 2 cup Broccoli Florets
• 2 cup Cherry Tomatoes, halved
• 1 cup Red Onion Slivers
• 1 md Yellow Bell Peppers, 2-inch sliced
• 1 md Carrot, grated
• 1 stalk Celery, sliced
• 1/4 cup Sliced Black Olives
• 1/4 cup Chopped Fresh Basil Leaves
• 1/4 cup Chopped Parsley
• 1/2 cup Extra Virgin Olive Oil
• 1/4 cup Mayonnaise
• 1 Lemon, juice
• 1/2 cup Grated Parmesan Cheese (2 oz)
• Freshly Ground Black Pepper, to taste
• Additional Items:
• Strainer
• Large Mixing Bowl
• Small Bowl
• Plastic Wrap