Description
A refreshing and colorful pasta salad perfect for summer gatherings.
Ingredients
Scale
- 12 oz (340g) pasta (fusilli or penne recommended)
- 1 cup cherry tomatoes, halved
- 1 bell pepper, diced (any color)
- 1 cucumber, diced
- 1/2 red onion, finely chopped
- 1 cup corn (fresh or canned)
- 1/2 cup black olives, sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh basil, chopped
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions. Drain and rinse under cold water to cool.
- In a large mixing bowl, combine the cooled pasta, cherry tomatoes, bell pepper, cucumber, red onion, corn, black olives, feta cheese, and basil.
- In a small bowl, whisk together the olive oil, red wine vinegar, Italian seasoning, salt, and pepper.
- Pour the dressing over the pasta salad and toss gently to combine.
- Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Notes
- Feel free to add grilled chicken or shrimp for extra protein.
- This salad can be made a day in advance and stored in the refrigerator.
- Prep Time: 15
- Cook Time: 10
- Category: Salad
- Cuisine: American
Keywords: summer pasta salad recipes, cold pasta salad, easy pasta salad, picnic salad