Vibrant Pasta Salad with Peas and Corn

Ingredients

- 8 oz pasta (your choice of variety)
- 1 cup frozen peas
- 1 cup frozen corn
- 1/2 cup creamy dressing (e.g., ranch, Italian, or Caesar)
- Salt and pepper to taste
- Optional: Fresh herbs for garnish (e.g., parsley, basil)

Instructions

1. Prepare the Pasta:
- In a large pot, bring 4 quarts of water to a rolling boil over high heat.
- Add a generous pinch of salt to the water.
- Add 8 oz of pasta to the boiling water and cook according to package instructions until al dente. This should take approximately 8-10 minutes.

2. Cook the Vegetables:
- During the final 2 minutes of pasta cooking time, add 1 cup of frozen peas and 1 cup of frozen corn to the boiling pasta water.
- Let these cook with the pasta until the water returns to a boil, ensuring the vegetables are tender.

3. Drain and Cool:
- Carefully drain the pasta and vegetables using a colander.
- Rinse them under cold water to quickly stop the cooking process and cool them down. Shake off any excess water.

4. Combine Ingredients:
- Transfer the drained pasta and vegetables to a large mixing bowl.
- Add 1/2 cup of your chosen creamy dressing, tossing to coat the pasta and vegetables evenly.

5. Season and Garnish:
- Season with salt and pepper to taste.
- If desired, garnish with freshly chopped herbs for added flavor and visual appeal.

6. Chill (Optional):
- For a refreshing cold salad, refrigerate for at least 30 minutes before serving.

Total Time

PT20M
20 minutes

Type of Dish

Lunch

Keywords

Pasta Salad, Easy Lunch, Quick Meal, Vegetarian, Summer Salad, Cold Pasta, Peas, Corn, Creamy Dressing, Fresh Herbs

Recipe Yield

Feeds 4 adults

Calories

Approximately 1120 calories for the entire dish

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