Rainbow Pasta Salad

• 2 cups tri-color spiral pasta, measure from dried uncooked pasta
• 1 red capsicum, diced (red bell pepper)
• 1 cup frozen peas
• 12 cup corn kernel (can use fresh, frozen or canned)
• 2 tablespoons olive oil
• 2 teaspoons mustard
• 1 tablespoon lemon juice (can add more to taste)
• 14 teaspoon fresh ground black pepper (or to taste)

1. Cook pasta in a saucepan of boiling water, adding peas, capsicum and corn in last two minutes of cooking time.
2. Drain.
3. Place pasta into a serving bowl.
4. To make the dressing- whisk together all the dressing ingredients or shake well in a glass jar.
5. Pour a small amount of the dressing over the salad to coat the pasta.
6. Refrigerate.
7. When ready to serve pour the remaining dressing over the pasta and mix through .

tricolor spiral pasta, red, frozen peas, corn kernel, olive oil, mustard, lemon juice, ground black pepper

Taken from www.food.com/recipe/rainbow-pasta-salad-489308 (may not work)