Description
This vibrant summer pasta salad is packed with fresh vegetables and a zesty dressing, making it the perfect dish for picnics, barbecues, or quick weeknight dinners. Ready in just 20 minutes, it’s both easy to make and irresistibly delicious!
Ingredients
Scale
- 8 oz (225 g) pasta (e.g., fusilli, penne, or farfalle)
- 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
- 1/4 cup fresh basil, chopped
- 1/4 cup feta cheese, crumbled (optional)
- 1/4 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 in salted boiling water 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 small bowl, whisk together the olive oil, red wine vinegar, garlic powder, salt, and pepper.
- Pour the dressing over the pasta salad and toss gently to combine until everything is well coated.
- If using, sprinkle the crumbled feta cheese on top and give it a light toss.
- Serve immediately or refrigerate for 10-15 minutes to let the flavors meld together before serving.
Notes
- Feel free to customize the salad by adding your favorite veggies or proteins like grilled chicken, shrimp, or chickpeas.
- This salad can be made ahead of time and stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3
- Sodium: 200
- Fat: 15
- Saturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 4
- Protein: 6
- Cholesterol: 5
Keywords: summer pasta salad, easy pasta salad, quick pasta salad recipe, fresh pasta salad, picnic salad, Mediterranean pasta salad