2 cupsmedley tomatoes, halved (or just cherry tomatoes)
1 cupchopped red bell peppers
1 cupchopped yellow bell peppers
1 cupcarrot, shredded
1 cuppeas
1/2 cupred onion, diced
Directions
1. In a small bowl, whisk together mustard, garlic, lemon juice, parsley and olive oil. Season with salt & pepper, to taste. Refrigerate until ready to use.
2. Cook pasta in large pot of boiling water according to instructions
3. Drain and rinse pasta with cold water.
4. Once water has all been drained, and pasta has cooled add to a large bowl.
5. Add tomatoes, bell pepper, carrot, peas, and onion. Pour lemon dressing over and toss to coat.
6. Pack lunch or snack servings in your Glad containers for the whole family for the week!