Pasta Salad

A fresh, colorful pasta salad with crisp vegetables, a light tangy dressing, and simple ingredients for an easy side dish or light meal.

This pasta salad is a simple, refreshing dish made with tender pasta, crisp vegetables, and a bright dressing. It works well as a side for grilled meats, a light lunch, or a make-ahead dish for picnics and potlucks. The ingredients are easy to find, and the recipe can be adapted with your favorite vegetables or proteins.

Ingredients

• 300 g short pasta such as fusilli, penne, or farfalle
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1 cup cooked corn kernels
• 1/2 cup red bell pepper, diced
• 1/4 cup red onion, finely sliced
• 1/2 cup black olives, sliced
• 1/4 cup fresh parsley, chopped
• 3 tablespoons olive oil
• 2 tablespoons lemon juice or white wine vinegar
• 1 teaspoon Dijon mustard
• 1 small garlic clove, minced
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste

Instructions

1. Cook the pasta in salted water according to the package directions until al dente.
2. Drain the pasta and rinse briefly under cold water to stop the cooking process. Let it cool completely.
3. In a large bowl, combine the cherry tomatoes, cucumber, corn, bell pepper, red onion, olives, and parsley.
4. In a small bowl, whisk together the olive oil, lemon juice or vinegar, Dijon mustard, garlic, salt, and black pepper.
5. Add the cooled pasta to the vegetables, then pour the dressing over the top.
6. Toss gently until everything is evenly coated.
7. Taste and adjust the seasoning if needed.
8. Chill for at least 15 minutes before serving for the best flavor.