Farmers Market Pasta Salad
A vibrant and refreshing salad combining colorful vegetables, hearty pasta, and a zesty dressing, perfect for summer picnics or light dinners.
Ingredients
For the Salad
- 8 oz pasta (such as fusilli or penne) Cook until al dente
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1 medium bell pepper, diced
- 1 cup corn (fresh or frozen) Thaw if using frozen
- 1/4 cup fresh basil, chopped
- 1/4 cup feta cheese, crumbled Optional
For the Dressing
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- to taste salt and pepper
Instructions
Preparation
- Boil a pot of water and cook the pasta according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water.
- While the pasta cools, prepare the vegetables: halve the cherry tomatoes, dice the cucumber, chop the bell pepper, and finely chop the red onion. If using fresh corn, cut it off the cob.
Combining Ingredients
- In a large mixing bowl, combine the cooked pasta, cherry tomatoes, cucumber, bell pepper, corn, red onion, and fresh basil.
- In a separate bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper.
- Pour the dressing over the pasta mixture and toss gently to combine.
- If using, sprinkle feta cheese on top and let the salad rest for about 10-15 minutes before serving.
Notes
Serve chilled or at room temperature. Can be paired with grilled chicken or fish for a more filling meal. Store in an airtight container in the refrigerator for up to 3 days.