Description
Fresh & Colorful – Perfect for Any Cookout!
Ingredients
Scale
- 12 oz (340g) pasta (fusilli or penne recommended)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 bell pepper, diced (any color)
- 1/2 red onion, finely chopped
- 1 cup corn (fresh, canned, or frozen)
- 1/2 cup black olives, sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh basil, chopped
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
- In a large mixing bowl, combine the cooked pasta, cherry tomatoes, cucumber, bell pepper, red onion, corn, black olives, and feta cheese.
- In a small bowl, whisk together the olive oil, red wine vinegar, garlic powder, salt, and pepper.
- Pour the dressing over the pasta salad and toss until everything is well coated.
- Gently fold in the chopped basil.
- Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
- Serve chilled or at room temperature.
Notes
- Feel free to add any of your favorite veggies or proteins to customize the salad.
- For a vegan version, omit the feta cheese or use a plant-based alternative.
- This pasta salad can be made a day in advance for a hassle-free cookout.
Keywords: summer pasta salad, colorful pasta salad, cookout recipes, fresh pasta salad, easy pasta salad, summer recipes