Description
This vibrant and delicious pasta salad is perfect for picnics, combining fresh vegetables, colorful pasta, and a light dressing for a refreshing dish.
Ingredients
Scale
- 2 cups of colorful pasta (like rotini or farfalle)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 bell pepper, diced (any color)
- 1/2 cup red onion, finely chopped
- 1 cup corn (canned or frozen, thawed)
- 1/2 cup black olives, sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Cook the colorful pasta according to package instructions until al dente. Drain and rinse with cold water to cool.
- In a large mixing bowl, combine the cooked pasta, cherry tomatoes, cucumber, bell pepper, red onion, corn, black olives, and parsley.
- In a separate small bowl, whisk together the olive oil, red wine vinegar, garlic powder, salt, and pepper.
- Pour the dressing over the pasta salad and toss to combine all ingredients evenly.
- Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve chilled at your picnic!
- Category: Salad
- Cuisine: American
Nutrition
- Calories: 200
- Sugar: 3
- Sodium: 200
- Fat: 10
- Carbohydrates: 25
- Fiber: 3
- Protein: 5
Keywords: colorful pasta salad, picnic salad, easy pasta salad, summer salad, vegetarian pasta salad, fresh pasta salad