Summer Vegetable Pasta Salad
Ingredients:
12 oz pasta (rotini, penne, or farfalle)
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1 cup red bell pepper, diced
½ cup red onion, thinly sliced
1 cup fresh corn kernels (or 1 cup frozen corn, thawed)
¼ cup fresh basil, chopped
¼ cup fresh parsley, chopped
For the Dressing:
3 tbsp olive oil
2 tbsp red wine vinegar
1 tbsp Dijon mustard
1 tsp honey
1 tsp dried oregano
Salt and pepper, to taste
Directions:
Cook the Pasta:
Cook the pasta according to the package instructions. Drain and rinse under cold water to cool. Set aside.
Prepare the Vegetables:
While the pasta cooks, prepare the vegetables: halve the cherry tomatoes, dice the cucumber and red bell pepper, slice the onion, and chop the fresh herbs.
Make the Dressing:
In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, honey, oregano, salt, and pepper.
Assemble the Salad:
In a large bowl, combine the cooked pasta, tomatoes, cucumber, bell pepper, onion, corn, basil, and parsley.
Toss & Serve:
Pour the dressing over the salad and toss gently to combine.
Let the salad sit for 15-20 minutes in the fridge before serving to allow flavors to meld.
Nutritional Info (Per Serving, Approx. 4 Servings):
Calories: 290
Carbs: 45g
Protein: 7g
Fat: 11g
Fiber: 4g See less