Description
A refreshing summer pasta salad bursting with flavor, perfect for gatherings and picnics.
Ingredients
Scale
- 8 ounces pasta (your choice, such as rotini or farfalle)
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 cup bell peppers, diced (mix colors)
- 1/2 red onion, finely chopped
- 1/2 cup black olives, sliced
- 1 cup sweet corn (fresh or canned)
- 1 cup shredded cheese (feta or cheddar)
- 1/2 cup mayonnaise
- 1/4 cup Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon Italian seasoning
- Salt and pepper to taste
Instructions
- Begin by cooking the pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
- In a large mixing bowl, combine the cooked pasta with cherry tomatoes, cucumber, bell peppers, red onion, black olives, corn, and shredded cheese.
- In a separate small bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, Italian seasoning, salt, and pepper until smooth and creamy.
- Pour the dressing over the pasta and veggies, then gently toss everything together until evenly coated.
- Cover the bowl with plastic wrap or transfer to an airtight container, and let it chill in the refrigerator for at least 30 minutes.
- Give it a final toss before serving, and garnish with fresh herbs if desired. Enjoy your creamy summer pasta salad!
Notes
This pasta salad can be made a day in advance, and the flavors only improve as they meld in the fridge.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 20mg