Summer Pasta Salad
This summer pasta salad is full of fresh, ripe veggies, tossed with pasta mixed together with a homemade Italian balsamic vinaigrette.
Servings: 6 servings
Ingredients
For balsamic dressing:
- 1 tablespoon Dijon mustard
- ½ teaspoon grated garlic
- ¼ teaspoon dried Italian seasoning
- 3 tablespoons balsamic vinegar
- ⅓ cup olive oil
For pasta salad:
- 8 ounces rotini pasta
- 1 cup frozen peas
- 1 cup frozen corn
- 1 pint cherry tomatoes halved
- 1 cup mixed-color diced bell pepper
- 1 cup sliced persian cucumbers
- ½ cup sliced black olives
- Fresh basil leaves for garnish
Instructions
For balsamic dressing:
- In a large bowl, whisk together the Dijon mustard, grated garlic, and Italian seasoning.
- Add the balsamic vinegar and whisk to combine.
- Slowly drizzle in the olive oil while whisking constantly.
- Season with salt and pepper to taste. Set aside.
For pasta salad:
- Bring a large pot of salted water to a boil.
- Cook the pasta to al dente, according to the package directions. One minute before draining the pasta, add the peas and corn to the pot with the pasta.
- Drain the pasta, peas, and corn and run them under cool water just until they are no longer hot to the touch.
- Add the pasta, peas, and corn to the bowl with the vinaigrette and toss to combine.
- Next add the remaining vegetables - tomatoes, bell pepper, cucumbers, and olives. Toss to combine.
- Season with additional salt and pepper, if needed.
- Garnish with fresh basil, if desired.
- Enjoy immediately or chill until ready to serve. This pasta salad is delicious at room temperature or cold.
- Storage: Store any leftover pasta salad in an airtight container in the fridge for up to three days.
Nutrition
Serving: 1g | Calories: 252kcal | Carbohydrates: 28g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 11g | Sodium: 177mg | Fiber: 4g | Sugar: 6g