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Summer Vegetable Pasta Salad

Close up of summer vegetable pasta salad with basil garnish.
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5 from 2 reviews

This vegetable loaded pasta salad tastes like summer! It is the perfect side dish for BBQs, baby showers, potlucks, picnics, and other gatherings. It is also delicious for a light, healthy, cold meal on a hot summer day.

Ingredients

Units Scale
  • 1 16–ounce box of rotini pasta
  • 1 cup Italian dressing
  • 1/2 of a red onion, peeled and sliced
  • 1 large cucumber, quartered lengthwise and sliced
  • 8 mini sweet peppers, stems removed and sliced
  • 1–pint cherry tomatoes, halved
  • 1 1/2 cups raw fresh sweet corn kernels (cut from 2 ears)
  • 1 2.25 ounce can of sliced black olives, drained
  • 1/4 cup chopped fresh basil
  • Salt and pepper to taste

Instructions

  1. Cook the rotini in salted boiling water to al dente. Use the package instructions to determine the cooking time.
  2. Rinse cooked rotini under cold running water to cool. Drain completely.
  3. Add the Italian dressing to a large mixing bowl.
  4. Toss the red onions in the Italian dressing. Allow them to mellow while you prep the remaining ingredients.
  5. Add the rotini and all remaining ingredients to the bowl and toss to combine.
  6. Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
  7. Serve cold.

Notes

  • Be sure to cook the pasta al dente. This will help it hold its shape and not become mushy as it sits.
  • If you can’t find fresh corn on the cob, you can substitute 1 can of corn (drained). Fresh corn is worth the effort if it is available!
  • You can substitute 1 large red bell pepper for the mini sweet peppers. Remove the stem and seeds and dice it.
  • If you don’t have fresh basil, you can omit it or use chopped parsley instead.
  • Can be made a day in advance.
  • Store leftovers in the refrigerator for up to 3 days. I do not recommend freezing.

Nutrition

Find it online: https://mandiofthemountains.com/summer-vegetable-pasta-salad/