Rainbow of Colours Pasta Salad

• 250 g cavatappi pasta (2 1/3 cup)
• 250 g frozen mixed vegetables (peas, carrots, corn, 1/2 lb)
• 3 -4 tablespoons part-skim ricotta cheese, may need more
• 2 tablespoons half-and-half, may need more
• 1 tablespoon olive oil
• 18 teaspoon red chili pepper flakes
• 18 teaspoon green jalapeno pepper, flakes (optional)
• 14 teaspoon garlic powder, heaping
• 14 teaspoon paprika
• 14 teaspoon rosemary, dried
• 18 teaspoon salt (or to taste, I prefer less)
• black pepper, freshly ground to taste
• 60 g swiss cheese, cubed (1/2 cup)
• 1 onion, diced
• 8 cherry tomatoes, quartered
• 1 handful arugula, leaves (stems snipped off)
• 2 tablespoons sunflower seeds (preferrably roasted)
• 2 tablespoons basil, chiffonade (sliced thinly)

1. In a large pot cook pasta according to package directions until al dente (this will take about 8-10 minutes depending on your brand of pasta).
2. During the last 6 minutes of cooking add your frozen vegetables.
3. Meanwhile prepare the dressing by mixing ricotta, half and half, olive oil and spices (chili through pepper) in a bowl.
4. Adjust salt and pepper to your liking.
5. Drain the pasta and veggies, return them to the pot and add the dressing.
6. Stir to combine.
7. You might need to add 1 tbs or so more of the ricotta and/or half and half depending on how much your pasta absorbs.
8. Transfer the pasta veggie dressing mix to your serving bowl.
9. Add the cheese cubes, onion, cherry tomatoes, arugula leaves and sunflower seeds.
10. Toss to combine.
11. Last but not least top with the basil strips and if you like mix again.
12. Serve warm or cold.

cavatappi pasta, mixed vegetables, olive oil, red chili pepper, green jalapeno pepper, garlic, paprika, rosemary, salt, black pepper, swiss cheese, onion, tomatoes, handful arugula, sunflower seeds, basil

Taken from www.food.com/recipe/rainbow-of-colours-pasta-salad-454900 (may not work)