Description
This vibrant Summer Pasta Salad is packed with fresh, crunchy vegetables, feta cheese, and a tangy, zesty dressing. Perfect for summer picnics, barbecues, or quick weeknight dinners, it’s a versatile dish that everyone will love.
Ingredients
Scale
- 2 cups pasta (rotini, penne, or farfalle)
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced
- 1/2 red onion, thinly sliced
- 1/2 cup corn (fresh or frozen)
- 1/2 cup feta cheese, crumbled
- 1/4 cup Kalamata olives, pitted and sliced
- 2 tbsp fresh basil, chopped
- 2 tbsp fresh parsley, chopped
2. Dressing:
- 3 tbsp olive oil
- 2 tbsp white wine vinegar
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 garlic clove, minced
- Salt and pepper, to taste
Instructions
- Cook the pasta according to the package instructions. Drain and rinse with cold water.
- While the pasta cooks, chop the vegetables and herbs.
- Whisk together the dressing ingredients in a small bowl.
- In a large bowl, combine the pasta, vegetables, olives, cheese, and herbs.
- Pour the dressing over the salad and toss gently.
- Chill for at least 30 minutes before serving.
Notes
- For a heartier meal, add grilled chicken or chickpeas.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 10mg