Description
This vibrant and fresh pasta salad is perfect for any picnic or outdoor gathering. Loaded with colorful vegetables and a light dressing, it’s both delicious and visually appealing.
Ingredients
Scale
- 12 oz (340g) rotini or fusilli pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 bell pepper (red, yellow, or green), diced
- 1 cup corn (canned or frozen, thawed)
- 1/2 cup red onion, finely chopped
- 1/2 cup black olives, sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions. Drain and rinse under cold water to cool.
- In a large mixing bowl, combine the cooked pasta, cherry tomatoes, cucumber, bell pepper, corn, red onion, black olives, and parsley.
- In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper.
- Pour the dressing over the pasta salad and toss gently to combine all ingredients evenly.
- Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
- Serve chilled or at room temperature for the perfect picnic dish.
Notes
- Feel free to customize the vegetables based on your preference or seasonal availability.
- You can add proteins like grilled chicken, feta cheese, or chickpeas for a heartier salad.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3
- Sodium: 200
- Fat: 10
- Saturated Fat: 1
- Carbohydrates: 35
- Fiber: 3
- Protein: 6
- Cholesterol: 0
Keywords: colorful pasta salad, picnic pasta salad, easy pasta salad, summer salad, vegetable pasta salad, cold pasta salad