Colorful Mediterranean Pasta Salad Delight

Ingredients

- 8 ounces dry pasta (preferably penne or fusilli)
- 2 medium tomatoes, diced
- 1 bell pepper (any color), chopped
- 1/2 cup black or green olives, sliced
- 1 cup cheese, cubed (such as feta or mozzarella)
- 1/3 cup Italian dressing
- 1/2 cup canned corn, drained
- 2 ribs celery, sliced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cucumber, diced
- 1/4 cup pickles, chopped
- 1/4 cup fresh herbs (such as basil or parsley), chopped

Instructions

1. Cook the Pasta:
- Fill a large pot with water, bringing it to a boil over high heat. Add a generous pinch of salt and the dry pasta.
- Cook the pasta according to the package instructions until al dente, about PT10M (10 minutes).
- Drain the pasta and rinse under cold water to stop the cooking process. Set aside.

2. Prepare the Vegetables:
- In a large mixing bowl, combine the diced tomatoes, chopped bell pepper, sliced olives, cubed cheese, drained corn, sliced celery, chopped onion, and minced garlic.
- Add the diced cucumber and chopped pickles to the mixture, tossing everything together to ensure even distribution.

3. Mix the Salad:
- Add the cooked pasta to the bowl of vegetables.
- Pour the Italian dressing over the top and gently toss the salad to coat all ingredients evenly with the dressing.
- Fold in the fresh chopped herbs to add a burst of flavor.

4. Chill and Serve:
- Cover the salad and refrigerate for at least PT30M (30 minutes) to allow the flavors to meld together.
- Before serving, toss the salad one more time. Taste and adjust seasonings with salt and pepper as needed.

5. Presentation:
- Transfer the salad to a large serving platter or divide among individual plates.
- Garnish with additional fresh herbs, if desired.

Preparation & Cooking Times

- Preparation Time: PT15M
15 minutes

- Cooking Time: PT10M
10 minutes

Total Time

PT55M
55 minutes

Type of Dish

Lunch

Keywords

Mediterranean pasta salad, easy lunch recipe, fresh vegetables, summer pasta dish, healthy salad, vegetarian meal, quick lunch idea, Italian dressing salad, colorful vegetables, stovetop cooking

Recipe Yield

Feeds 4 adults

Calories

Total Calories: 1,200

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