Spring Pasta Salad
A vibrant and refreshing salad combining cooked pasta with assorted colorful vegetables and a light dressing, perfect for spring gatherings.
Ingredients
Pasta and Vegetables
- 2 cups pasta (your choice, such as rotini, fusilli, or penne)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup bell peppers, diced (use a mix of colors)
- 1 cup radishes, sliced
- 1 cup sweet corn (fresh, frozen, or canned)
- ½ cup red onion, finely chopped
- 1 cup fresh herbs (basil, parsley, or dill)
- ½ cup feta cheese, crumbled (optional) Adds a creamy texture
- ½ cup olives, sliced (optional)
Dressing
- ½ cup olive oil
- ¼ cup lemon juice
- to taste Salt and pepper
Instructions
Preparation
- Cook the pasta according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
- In a large bowl, combine the cooled pasta with cherry tomatoes, cucumber, bell peppers, radishes, corn, red onion, and fresh herbs.
- If using feta cheese and olives, add them to the mixture.
- In a separate small bowl, whisk together the olive oil, lemon juice, salt, and pepper until well combined.
- Pour the dressing over the pasta salad and toss gently to combine.
- Taste the salad and adjust salt and pepper as needed.
- Cover the salad and let it chill in the refrigerator for at least 30 minutes before serving.
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Notes
Serve the salad in bowls or in a clear trifle bowl for an elegant presentation. Pair with crusty bread for a complete meal. Customize with additional toppings like nuts or extra herbs.