Description
A vibrant pasta salad filled with seasonal vegetables and a light dressing, perfect for picnics and light lunches.
Ingredients
- 8 ounces pasta (like fusilli or penne)
- 1 cup cherry tomatoes, halved
- 1 cup bell peppers, diced (any color)
- 1 medium cucumber, diced
- 1 cup corn (canned or frozen)
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh basil, chopped
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
Instructions
- Begin by cooking the pasta according to the package directions. Drain and allow it to cool.
- In a large bowl, combine the cherry tomatoes, bell peppers, cucumber, corn, red onion, and fresh basil.
- In a separate small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper.
- Once the pasta has cooled, add it to the vegetable mixture.
- Pour the dressing over the salad and toss gently to combine.
- Adjust seasoning if necessary, and refrigerate for at least 30 minutes before serving to allow flavors to meld.
Notes
For added flavor, consider adding feta cheese or toasted nuts. This salad stays fresh in the refrigerator for up to three days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean