Description
A light and refreshing pasta salad perfect for summer gatherings, featuring seasonal vegetables and a zesty dressing.
Ingredients
Scale
- 8 ounces pasta (penne or fusilli)
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced
- 1 cup corn (fresh or frozen)
- 1/2 red onion, finely chopped
- 1/4 cup fresh basil, chopped
- 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 let cool.
- In a large bowl, combine cherry tomatoes, cucumber, bell pepper, corn, red onion, and basil.
- In a small bowl, whisk together olive oil, red wine vinegar, garlic powder, salt, and pepper.
- Add the cooled pasta to the vegetable mixture.
- Pour the dressing over the pasta and vegetables, and toss to combine.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
- Feel free to add any summer vegetables you have on hand.
- For added protein, consider tossing in some chickpeas or feta cheese.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4
- Sodium: 150
- Fat: 10
- Carbohydrates: 35
- Fiber: 3
- Protein: 7
Keywords: summer vegetarian recipes, pasta salad, fresh vegetables, easy summer recipes, vegetarian summer meals