Petite Pasta Salad

1 - package (7 oz.) tiny star or alphabet pasta
1 C frozen corn
8 oz. sugar snap or snow peas, cut into bite-sized pieces
1 - cucumber, cut into bite-sized pieces
1 - tomato, seeded and diced
1/2 - red or orange bell pepper, diced
1 - can (2.25 oz.) sliced black olives, rinsed and drained
1/2 C chopped fresh cilantro
1 T chopped fresh basil
2 T olive oil
1 T white wine vinegar
1 t white balsamic vinegar
0 - salt and white pepper to taste

Bring a medium-size saucepan of water to a boil. Add the pasta and cook until just barely tender, about 2 to 3 minutes. During the last minute, add the frozen corn and chopped sugar snap or snow peas.

Drain the pasta, corn, and peas and rinse well with cold running water.

In a large mixing bowl, toss the pasta, corn, and peas with the rest of the vegetables and fresh herbs.

In a small bowl whisk together the olive oil and vinegars and season to taste with salt and white pepper. Pour over the pasta salad and toss together until well combined. Taste and adjust seasonings as needed.

From Vegan Lunch Box