Veggie-full Pasta Salad

This pasta salad has been a while in the making. I picked up the really cute tri-color ABC pasta at Trader Joe's last time I was visiting my parents and it's been lying in wait in the pantry for a pasta salad occasion. The occasion came about when we were invited to an omni BBQ and Bonfire! For occasions such as these, I try to make a side that could work as a light meal, but doesn't seem like I'm bringing an entree. This salad has a lot of nice bright veggies in an olive oil and tahini dressing, as I'm not a fan of mayo salads. If you wanted to make it even hardier, you could add in a can of drained and rinsed beans of your choice.

I'm realizing more and more what crappy macro shots my camera takes. My old camera did a much better job. This new one can't deal with light, no matter if it's natural, artificial, or flash and everything just comes out looking not nearly as good as it does in person.

Veggie-Full Pasta Salad
8 oz pasta, cooked and rinsed in cool water
1/2 cup frozen peas, thawed
1 ear of fresh corn, kernels cut off the cob (or 1/2 cup canned or frozen/thawed)
1 carrot, peeled and finely diced
1/2 bell pepper, finely diced
1 cup cherry tomatoes, quartered
2 tbsp parsley, chopped
1/4 cup extra virgin olive oil
1/4 cup tahini
Juice of 1 lemon
Salt and pepper to taste

1. In a large bowl, mix together the pasta and all the cut up veggies and parsley.

2. In a small bowl, whisk together the oil, tahini, lemon juice, and salt and pepper. Depending on the size of your lemon you may want to start with half, taste, and then add more for extra zing.

3. Fold the dressing into the pasta and veggie mixture. Chill until you're ready to serve.