Description
This vibrant summer vegetarian pasta salad is perfect for picnics and barbecues, featuring fresh seasonal vegetables and a zesty dressing.
Ingredients
Scale
- 8 ounces of pasta (fusilli or penne)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 bell pepper, diced
- 1/2 red onion, finely chopped
- 1 cup corn, cooked (fresh or frozen)
- 1/2 cup black olives, sliced
- 1/4 cup fresh basil, chopped
- 1/4 cup feta cheese, crumbled (optional)
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon garlic powder
- 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, and fresh basil.
- In a separate small bowl, whisk together olive oil, balsamic vinegar, garlic powder, salt, and pepper.
- Pour the dressing over the pasta salad and toss to combine.
- If using, sprinkle feta cheese on top before serving.
- Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
- Prep Time: 15
- Cook Time: 10
- Category: Salad
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3
- Sodium: 150
- Fat: 9
- Saturated Fat: 1
- Carbohydrates: 32
- Fiber: 3
- Protein: 6
Keywords: summer vegetarian recipes, pasta salad, vegetarian salad, picnic recipe, fresh vegetables