rachelcooks.com

Summer Pasta Salad

Name: Summer Pasta Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 8
Ingredients: 8 ounces un, cooked mini farfalle ( (or any other pasta of your choice)); 1/2 English cucumber, sliced and quartered ( (about 1 cup)); 1 bell pepper (any color), chopped ( (about 1 cup)); 1 cup halved grape tomatoes, heaping; 1 cup thinly sliced red onions ( (about 1/2 onion)); 1/2 cup diced radishes ( (6 or 7 radishes)); 1 cup diced sharp provolone cheese ( (4 to 5 ounces)); 3 ounces sliced salami, diced; 1 can (15.25 ounces) corn, drained; 1/4 cup chopped fresh parsley; 1/2 cup Italian dressing, or more to taste ((see notes)); coarsely ground black pepper or red pepper flakes, to taste

A delightful summer pasta salad full of crunchy veggies and fresh herbs, with a light Italian dressing. This salad is a perfect lunch or dinner.

Prep

20 min

Cook

10 min

Total

30 min

Serves

Instructions

01
Cook pasta in boiling salted water according to package directions, until it's al dente. Drain and rinse with cold water. Drain again. Set aside to cool.
02
Put cooled pasta in a large mixing bowl. Add chopped cucumber, bell pepper, halved grape tomatoes, sliced onion, diced radishes, cheese, salami, corn, and parsley.
03
Stir in dressing; mix until combined.
04
Refrigerate until ready to serve. I find that pasta salad is best if you refrigerate it an hour or two before eating it. The ingredients soak up the dressing and become more flavorful.

Nutrition

per serving · 1.75 cups

Calories: 241
Protein: 10g
Carbs: 23g
Fat: 12g

Fiber: 2g
Sugar: 4g
Sat. fat: 5g
Sodium: 601mg
Cholesterol: 20mg

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