Description
A vibrant and refreshing summer pasta salad filled with fresh vegetables and a creamy dressing, perfect for warm days and gatherings.
Ingredients
Scale
- 8 ounces bowtie pasta or your favorite pasta shape
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup bell pepper, diced (red, yellow, or orange)
- 1 cup sweet corn (fresh, frozen, or canned, drained)
- ½ cup red onion, finely chopped
- 1 cup diced avocado (optional)
- ½ cup feta cheese, crumbled (optional)
- 1 cup Italian dressing (store-bought or homemade)
- Salt and pepper to taste
- Fresh basil or parsley, for garnish
Instructions
- Cook the pasta in a large pot of salted boiling water according to package directions until al dente. Drain and rinse under cold water to cool.
- Chop the cherry tomatoes, cucumber, bell pepper, and red onion.
- Combine the cooled pasta, chopped vegetables, corn, and any optional ingredients in a large mixing bowl.
- Add Italian dressing over the mixture, and gently toss until everything is coated.
- Season to taste with salt and pepper.
- Chill the salad by covering and refrigerating for at least 30 minutes before serving. Garnish with fresh herbs when ready to serve.
Notes
This pasta salad can be made a day in advance and tastes better as the flavors meld. Store leftovers in an airtight container for up to three days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No Cooking Required
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 3g
- Sodium: 380mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 10mg