Seasoned Pasta Salad

The key ingredient in this light, tangy salad: GOYA® Sazonador Total; the tasty blend of herbs and spices fills the nooks of the pasta, adding a ton of flavor – plus the salad’s a cinch to make: Simply mix up the dressing, pour over the pasta and veggies and enjoy your new summer recipe that tastes better than ever!

Serves 8
Prep time: 20 min.
Total time: 20 min., plus chilling time

Dressing:

¼ cup GOYA Lemon Juice

2 tbsp. Dijon mustard

2 tbsp. GOYA Sazonador Total

½ cup GOYA Extra Virgin Olive Oil

½ tsp. GOYA Adobo All-Purpose Seasoning

Pasta Salad:

1 lb. GOYA Fusilli

¾ red bell pepper, finely chopped (about ¾ cup)

¾ green bell pepper, finely chopped (about ¾ cup)

3 oz. GOYA Large Black Olives, sliced (about ½ cup)

½ red onion, finely chopped (about ½ cup)

3 scallions, thinly sliced (about ¼ cup)

1.	In medium bowl, using a whisk, mix together lemon juice, mustard and sazonador. Slowly drizzle in oil, whisking constantly, until thick and combined. Season with adobo.
2.	Cook pasta according to package directions; drain and rinse under cold water. In a medium bowl, using a large spoon, mix together cooked pasta, peppers, olives, onions and scallions. Pour dressing over salad; toss to coat.
3.	Cover bowl with plastic wrap; transfer to refrigerator. Chill 30 minutes, or until dressing is absorbed. Serve cold or at room temperature.
Cooking tip from LA COCINA GOYA®: Choose the Perfect Pasta In this Seasoned Pasta Salad recipe, we chose fusili because the dressing easily clings to the spirals. But if you don’t have fusili on hand, reach for another type of pasta with mini nooks and pockets. We recommend bow ties, elbows and/or shells.