Review Recipe

Summer Pasta Salad

Prep Time 20 minutes
Total Time 20 minutes
Servings 8 servings
Author Holly Nilsson
Course Side Dish
Cuisine American
Garden fresh veggies and tender pasta tossed in a simple fresh dressing.
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  • 8 oz dry rotini pasta
  • 1/2 cup red onion slivered
  • 1 yellow pepper diced
  • 1 small zucchini diced
  • 1 cup grape tomatoes halved
  • 3/4 cup carrots julienned
  • 1 corn cob grilled
  • 1/2 cup radish sliced
  • 1/2 cup feta cheese
  • 2 tablespoons fresh herbs

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  1. Cook pasta al dente according to package directions. Drain and run under cold water to stop cooking.
  2. Combine all dressing ingredients In a mason jar and shake well to combine.
  3. Combine pasta and remaining ingredients in a large bowl. Toss top combine. Top with additional feta cheese and herbs if desired.

Recipe Notes

We used fresh dill and parsley but any fresh herbs are great in this summer pasta salad.
Nutrition Information
Calories: 304, Fat: 17g, Saturated Fat: 3g, Cholesterol: 8mg, Sodium: 145mg, Potassium: 336mg, Carbohydrates: 30g, Fiber: 2g, Sugar: 4g, Protein: 7g, Vitamin A: 2300%, Vitamin C: 37.8%, Calcium: 80%, Iron: 1.2%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword summer pasta salad