Description
This vibrant and refreshing pasta salad is perfect for summer dinners. Packed with fresh vegetables and a zesty dressing, it’s an easy dish that can be served cold or at room temperature.
Ingredients
Scale
- 8 oz rotini pasta
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced
- 1/2 red onion, finely chopped
- 1 cup corn (fresh or frozen)
- 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
- Parmesan cheese for serving (optional)
Instructions
- Cook the rotini pasta according to package instructions. Drain and rinse under cold water to cool.
- In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, bell pepper, red onion, corn, and basil.
- 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 until everything is well coated.
- Refrigerate for at least 30 minutes to allow flavors to meld.
- Serve chilled or at room temperature, topped with Parmesan cheese if desired.
- Prep Time: 10
- Cook Time: 10
- Category: Dinner
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3
- Sodium: 200
- Fat: 18
- Saturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 4
- Protein: 8
- Cholesterol: 0
Keywords: easy dinner recipes for summer, summer pasta salad, quick dinner recipes, vegetarian pasta salad