Description
A fresh and vibrant summer pasta salad filled with seasonal vegetables like zucchini, corn, and bell peppers, dressed in a simple, zesty vinaigrette.
Ingredients
12 oz rotini pasta
1 cup zucchini, diced small
1 cup corn (grilled or steamed)
1 cup cherry tomatoes, halved
1/2 cup yellow bell pepper, chopped
1/4 cup red onion, finely diced
1/4 cup fresh basil, shredded
3 tbsp olive oil
2 tbsp white wine vinegar
1 tsp lemon zest
1 clove garlic, minced
Salt and black pepper to taste
Instructions
1. Cook pasta in boiling salted water until al dente; drain and rinse thoroughly under cold water.
2. In a jar, combine olive oil, white wine vinegar, lemon zest, minced garlic, salt, and pepper; shake well.
3. In a large bowl, toss the cooled pasta with the zucchini, corn, tomatoes, bell pepper, and red onion.
4. Add the dressing to the bowl and toss until everything is coated.
5. Fold in the fresh basil just before serving.
6. Refrigerate for 30 minutes to allow the summer flavors to develop.
Notes
Use fresh grilled corn for an extra smoky summer flavor.
This is the perfect side dish for summer barbecues.
Keep leftovers stored in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Method: Boiled
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 4g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 0mg