Description
A refreshing and vibrant pasta salad perfect for summer gatherings, made with fresh vegetables, herbs, and a light dressing.
Ingredients
Scale
- 8 ounces of pasta (such as fusilli or penne)
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced
- 1/2 red onion, thinly sliced
- 1 cup corn (canned or frozen)
- 1/2 cup black olives, sliced
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- 1/3 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions. Drain and rinse under cold water to cool.
- In a large bowl, combine the cherry tomatoes, cucumber, bell pepper, red onion, corn, black olives, basil, and parsley.
- In a small bowl, whisk together the olive oil, red wine vinegar, garlic powder, salt, and pepper.
- Add the cooled pasta to the vegetable mixture and pour the dressing over the top.
- Toss everything together until well combined. Adjust seasoning if necessary.
- Chill in the refrigerator for at least 30 minutes before serving to let the flavors meld.
Notes
- Feel free to add your favorite vegetables or proteins such as grilled chicken or chickpeas.
- This salad can be made a day in advance for even better flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3
- Sodium: 150
- Fat: 10
- Saturated Fat: 1
- Carbohydrates: 30
- Fiber: 3
- Protein: 6
Keywords: summer pasta salad recipes, pasta salad, cold pasta salad, easy pasta salad recipes, summer salads