Description
A refreshing and vibrant summer pasta salad loaded with fresh vegetables, herbs, and a light dressing.
Ingredients
Scale
- 8 ounces of pasta (such as rotini or penne)
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced (any color)
- 1/2 red onion, finely chopped
- 1 cup corn (fresh or frozen, thawed)
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Cook pasta according to package instructions. Drain and rinse under cold water to cool.
- In a large bowl, combine the cooled pasta, cherry tomatoes, cucumber, bell pepper, red onion, corn, parsley, basil, and feta cheese.
- In a small bowl, whisk together olive oil, red wine vinegar, garlic powder, salt, and pepper.
- Pour the dressing over the pasta salad and toss to coat well.
- Serve immediately or refrigerate for at least 30 minutes to allow flavors to meld.
Notes
- Feel free to customize the salad with your favorite vegetables or proteins.
- This salad can be made a day in advance for a quick and easy side dish.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4
- Sodium: 200
- Fat: 15
- Carbohydrates: 45
- Fiber: 3
- Protein: 10
Keywords: summer pasta salad, pasta salad recipe, cold pasta salad, easy pasta salad, summer recipes, picnic food