Description
A vibrant and colorful pasta salad packed with fresh vegetables and a light dressing, perfect for a healthy meal.
Ingredients
Scale
- 8 oz pasta (any shape)
- 1 cup cherry tomatoes, halved
- 1 cup bell peppers, diced (red, yellow, green)
- 1 cup cucumber, diced
- 1 cup corn (fresh or canned)
- 1/2 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tbsp lemon juice
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions. Drain and let cool.
- In a large bowl, combine the cooked pasta, cherry tomatoes, bell peppers, cucumber, corn, red onion, and parsley.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
- Pour the dressing over the pasta salad and toss to combine.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
- Feel free to add any other vegetables you like.
- This salad can be made a day in advance for better flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg