Description
Full of summer veggies and garden-fresh herbs, this garden summer pasta salad is zesty, refreshing and the perfect meal for summertime!
Ingredients
Scale
For Pasta:
- 1 box favorite pasta – I used gnocchi shells
- 1/2 red onion
- 1 ear of corn
- 1 green bell pepper
- 1 watermelon radish
- 1 cup sliced cucumber
- 1/2 cup arugula
- 1/2 cup chopped celery
- 1 cup grape tomatoes
- 1 can of kidney beans
For vinegarette:
- 1/4 cup of olive oil
- 1/4 cup of water
- 1/4 cup red wine vinegar
- 2 garlic cloves
- 3 Tbsp. fresh dill
- 2 Tbsp. fresh oregano
- 2 Tbsp. fresh basil
- 1/4 tsp. salt
- 1/8 tsp. group black pepper
- 1 Tbsp. stone ground mustard
Instructions
For the pasta salad:
- Bring two pots of water to a boil. Cook both the pasta and the corn in a separate pots.
- Drain the pasta and the corn. Drizzle a teaspoon of olive oil on the pasta, mix, and place uncovered in the fridge to cool.
- While the pasta is cooling slice all veggies in to small pieces.
- Set aside and make the vinegarette.
For the vinegarette:
- First, bend together water, garlic, pepper, red wine vinegar, and salt.
- Next, add the olive oil, mustard, herbs, and blend again.
Complete the salad:
- Using a knife, cut the corn kernals off of the ear of corn into a bowl.
- In a large bowl, toss together veggies, pasta, arugla, and corn.
- Drizzle with vinegarette and toss until evenly coated.
- Rechill for 30 min and serve!
Notes
* If you don’t have fresh herbs you may use dried but reduce the amount by 1/2.
* You may also substitute with canned corn!
Nutrition
- Serving Size: 1 cup
- Calories: 250
Keywords: summer, vegetables, pasta, salad