Description
A creamy and colorful cold pasta salad, perfect for summer gatherings and weeknight dinners.
Ingredients
Scale
- 8 oz (about 225 g) favorite pasta (rotini, penne, or farfalle)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red bell pepper, chopped
- 1/2 cup red onion, finely chopped
- 1 cup fresh corn (grilled or canned)
- 1/2 cup black olives, sliced (optional)
- 1/2 cup feta cheese, crumbled (or dairy-free option)
- 1 cup creamy dressing (store-bought or homemade)
- Salt and pepper to taste
- Fresh herbs (like basil or parsley) for garnish
Instructions
- Cook the pasta: In a large pot of salted boiling water, cook the pasta according to package directions until al dente. Drain and rinse under cold water to stop the cooking process and cool it down.
- Prep the veggies: While the pasta cooks, chop the cherry tomatoes, cucumber, red bell pepper, and red onion. If using fresh corn, grill or steam it briefly, then let it cool.
- Mix it up: In a large mixing bowl, combine the cooled pasta, chopped vegetables, black olives (if using), and crumbled feta cheese.
- Dress it up: Pour the creamy dressing over the pasta and vegetables. Gently stir until everything is evenly coated. Season with salt and pepper to taste.
- Chill and serve: Let the salad chill in the refrigerator for at least 30 minutes. Serve it chilled, garnished with fresh herbs.
- Enjoy: Sit back, relax, and savor the creamy goodness of your cold pasta salad while enjoying the sunshine!
Notes
This pasta salad can be made a day ahead; just wait to add the dressing until you’re ready to serve. Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 15mg