Summer Pasta Salad
A tangy marinade, lots of colourful veggies, and a bunch of fresh herbs all come together perfectly in this delicious cold pasta salad. Use what you have on hand to create your own combination of veggies!
| Servings | Prep Time |
| 2-3servings | 20minutes |
| Cook Time |
| 10minutes for pasta |
|
|
Ingredients
- 1cup dried pasta of choiceThere are lots of healthy choices out there now!
- 4 radishessliced thinly
- 1/2cup cornfresh off the cob, if you have it, or a can of niblet corn.
- 1/2cup tomatoeschopped in bite-sized chunks, or in half if you are using cherry tomatoes.
- 1 carrotchopped finely
- 1/2cup sweet coloured pepperchopped in small pieces.
- 1/2cup fresh blueberries or sub sliced black olives
- 1/4cup finely chopped green onion or chives
- salt and pepper to taste
Marinade
- 1/4cup balsamic vinegarThe white one, if you have it.
- 1/4cup light-flavoured olive oil
- 1Tablespoon fresh lemon juice
- 2cloves finely minced garlic
- 1/4teaspoon salt
- 1 teaspoon fresh basilchopped roughly to leave some larger pieceschopped
- 1teaspoon fresh dillchopped finely
- 1teaspoon fresh oreganochopped finely
- 1/4teaspoon pepper
Instructions
- Make the marinade by combining all ingredients in a jar and shaking until combined. If you don’t have the fresh herbs, substitute dry, but use about half. The fresh herbs really do make a difference, though.
- Cook your pasta according to directions, just until tender but not mushy. Drain, rinse, splash with a little olive oil, stir to coat, and set aside.
- Chop and prepare the veggies, as listed, but feel free to add your own favourites or what you have in your garden or fridge. Adjust quantities as preferred.
- Toss the pasta, the chopped veggies, and the marinade together in a bowl. Add salt and pepper to taste. Refrigerate for an hour or overnight to allow flavours to meld. This will keep for a few days in the fridge. Enjoy!
Recipe Notes
Create your own rainbow of tasty goodness!
