Description
A vibrant, colorful pasta salad loaded with seasonal vegetables, tossed in a zesty vinaigrette, and perfect for picnics, barbecues, or make-ahead lunches. This is the ultimate summer side dish or light meal that everyone will crave. Easy to prep, endlessly customizable, and bursting with garden-fresh flavor—it’s a guaranteed crowd-pleaser. Serve chilled for the best flavor.
Ingredients
12 oz rotini or bowtie pasta
1 cup cherry tomatoes, halved
1 cup diced cucumber
1 cup diced bell pepper (red or yellow)
½ small red onion, thinly sliced
1 cup corn kernels (fresh, grilled, or canned)
½ cup crumbled feta cheese
¼ cup chopped fresh basil
2 tbsp chopped parsley
For the Dressing:
⅓ cup extra virgin olive oil
2 tbsp red wine vinegar
1 tsp Dijon mustard
1 tsp honey (or maple syrup)
Salt and black pepper, to taste
Instructions
- Cook the pasta in salted water until al dente. Drain and rinse under cold water, then let it dry slightly.
- Chop all vegetables and herbs. Keep sizes uniform for even texture.
- In a small bowl or jar, whisk together the dressing ingredients until emulsified.
- In a large bowl, combine cooled pasta, vegetables, herbs, and feta cheese.
- Pour in the dressing and toss gently to combine.
- Chill for at least 30 minutes before serving. Taste and adjust seasoning if needed.
Notes
Reserve some dressing to freshen the salad before serving.
Add grilled chicken or chickpeas to make it a main course.
Swap feta for mozzarella or goat cheese if desired.
Make it spicy by adding a pinch of red pepper flakes to the dressing.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Boil
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 335