Description
A refreshing and vibrant pasta salad perfect for summer gatherings, packed with fresh vegetables, herbs, and a zesty dressing.
Ingredients
Scale
- 8 ounces (225g) pasta (fusilli, penne, or your choice)
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced (any color)
- 1/2 red onion, finely chopped
- 1 cup corn (fresh, frozen, or canned)
- 1/2 cup black olives, sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
- In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, bell pepper, red onion, corn, black olives, feta cheese, and parsley.
- In a small bowl, whisk together the olive oil, red wine vinegar, garlic powder, oregano, salt, and pepper.
- Pour the dressing over the pasta salad and toss gently to combine. Adjust seasoning if necessary.
- Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld.
- Serve chilled or at room temperature.
Notes
- Feel free to customize the salad with your favorite vegetables or proteins like grilled chicken or chickpeas.
- This salad can be made ahead of time and stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 4
- Fat: 15
- Saturated Fat: 3
- Carbohydrates: 36
- Fiber: 3
- Protein: 8
Keywords: pasta salad summer, summer salad recipe, easy pasta salad, cold pasta salad, summer side dish