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Summer Fresh Pasta Salad

pastasalad3 pastasalad5This is one of those magical dishes created entirely by leftovers and odds and ends we had in the fridge. Came together perfectly and so simply the first time we made it. This is by far my boyfriend’s favorite meal (and he is a tough critic)! Not to mention this is my go to for dinner parties. It serves several people as a side dish and you can make it ahead of time. Honestly though, the leftovers are the best part! I’ve found that the next day this dish is much more flavorful. Also this dressing has become a staple in my house, used for just about anything but especially great in a light salad or with fish.

Summer Fresh Pasta Salad

*Takes about 45 minutes

1 bag of short grain pasta

2 sliced red bell peppers

2 ears of fresh corn

1 1/2 cups of halved cherry tomatoes

1/2 a small red onion

1/2 cup of kalamata and or green olives

1/2 cup of toasted sunflower seeds

1/2 cup of fresh basil

4 tablespoons white wine vinegar

7 tablespoons of olive oil

1/2 a lemon

  • Cook pasta as instructed on the bag
  • While the past is cooking, combine the bell peppers, fresh corn, cherry tomatoes, red onion, olives and sunflower seeds in a large bowl.  Set aside.
  • Prepare your dressing. In a blender combine the fresh basil, white wine vinegar and olive oil until smooth. Add the juice of 1/2 a lemon. I tend to like it more acidic and add the juice of an entire lemon but that is your call.
  • Add the cooked pasta to the bowl of veggies. Stir in the dressing. Add salt and pepper to taste. Refrigerate until cold. Enjoy!


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