Description
This refreshing summer pasta salad can be made in just 20 minutes and is packed with vibrant flavors and fresh ingredients. Perfect for picnics, barbecues, or a quick weeknight meal!
Ingredients
Scale
- 8 ounces of fusilli or rotini pasta
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced
- 1/2 red onion, finely chopped
- 1 cup corn, canned or frozen (thawed)
- 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 garlic powder
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions. Drain and rinse under cold water to cool.
- In a large bowl, combine the cooled pasta, cherry tomatoes, cucumber, bell pepper, red onion, corn, black olives, and feta cheese.
- In a small bowl, whisk together the olive oil, red wine vinegar, garlic powder, salt, and pepper.
- Pour the dressing over the pasta salad and toss gently to combine.
- Add the fresh basil and toss again.
- Serve immediately or refrigerate for up to 2 hours before serving for best flavors.
Notes
- Feel free to customize with your favorite vegetables or proteins.
- This salad can be made ahead of time and stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3
- Sodium: 400
- Fat: 18
- Saturated Fat: 3
- Carbohydrates: 38
- Fiber: 4
- Protein: 8
Keywords: summer pasta salad, easy pasta salad, quick pasta salad, fresh pasta salad recipe, pasta salad for summer, vibrant pasta salad