Fresh Veggie Pasta Salad
A colorful and delightful dish combining fusilli pasta and fresh vegetables, perfect for summer picnics and family gatherings.
Ingredients
Pasta and Base Ingredients
- 3 cups cooked fusilli pasta The spiral shape holds the dressing well.
- 1 cup cherry tomatoes, halved Adds color and sweetness.
- 1/2 cup sweet corn Canned or fresh.
- 1/2 cup green peas, cooked Packed with nutrition.
- 1 cup fresh spinach, roughly chopped Brings an earthy flavor.
Dressing Ingredients
- 2 tbsp olive oil Heart-healthy fat.
- 1 tbsp lemon juice Adds a bright zing.
- 1/2 tsp garlic powder Subtle garlic flavor.
- to taste salt and pepper Enhances overall flavor.
Instructions
Cooking the Pasta
- Boil a large pot of water and add a dash of salt.
- Add the fusilli pasta and cook according to package instructions (8-10 minutes) until al dente.
Preparing the Vegetables
- Wash and chop the cherry tomatoes, sweet corn, green peas, and spinach.
Assembling the Salad
- Drain the cooked pasta and rinse it briefly under cold water.
- In a large mixing bowl, combine the cooled pasta with the chopped vegetables.
- In a small bowl, whisk together the olive oil, lemon juice, garlic powder, salt, and pepper.
- Pour the dressing over the pasta mixture and gently toss until coated.
- Taste and adjust seasoning if needed.
- Serve immediately or refrigerate for about 30 minutes to enhance the flavors.
Notes
Use fresh, seasonal vegetables for the best flavor and add herbs like basil or dill for extra freshness. The salad is perfect to prepare ahead of time, but add dressing just before serving to keep it fresh.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 35gProtein: 8gFat: 10gSaturated Fat: 1gSodium: 200mgFiber: 4gSugar: 3g
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