Summer Vegetable Pasta SaladSummer Vegetable Pasta Salad
Summer Vegetable Pasta Salad
Summer Vegetable Pasta Salad
If summer had to be summed up in one big bite, it would be a forkful of this. You know a dish is fresh when every color of the rainbow is put into play. What’s more, it travels like a champ and tastes even better the longer the flavors are left to mingle. Win-win-win!
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Recipe - Monticello
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Summer Vegetable Pasta Salad
Prep Time30 Minutes
Servings8
Cook Time30 Minutes
Ingredients
2 tablespoons red wine vinegar
2 medium cloves garlic, finely chopped
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup extra-virgin olive oil
2 cups halved cherry tomatoes
1 lb cavatappi pasta, or similar
1 cup fresh or frozen corn kernels
1 medium English or hothouse cucumber, peeled, quartered lengthwise and cut into 1/4-inch slices
2 medium red or yellow bell peppers (or a combination), seeded and chopped
1/4 cup chopped basil leaves
1/4 cup chopped fresh parsley leaves
3/4 cup crumbled feta cheese
1/4 cup toasted pine nuts
Directions
  1. In a large bowl, combine the vinegar, garlic, red pepper flakes, salt, and pepper. Slowly whisk in the olive oil. Add the tomatoes and toss to coat. Let sit while making the rest of the salad.
  2. Bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and pasta and cook until nearly tender, about 8 minutes. Add corn and cook 1 minute more. Drain pasta and corn in colander and rinse with cold water until cool.
  3. Add cooled pasta and corn to the bowl with the tomatoes. Add the cucumber, bell peppers, basil, and parsley. Toss to coat. Just before serving, gently stir in the feta and pine nuts.
  4. TIP: We called for cavatappi, but any medium-sized pasta will work.
30 minutes
Prep Time
30 minutes
Cook Time
8
Servings

Shop Ingredients

Makes 8 servings
2 tablespoons red wine vinegar
Pompeian Vinegar, Gourmet, Red Wine
Pompeian Vinegar, Gourmet, Red Wine, 16 Fluid ounce
$2.49 was $3.19$0.16/fl oz
2 medium cloves garlic, finely chopped
Fresh Bulk Garlic
Fresh Bulk Garlic, 0.15 Pound
$1.05 avg/ea$6.99/lb
1/4 teaspoon red pepper flakes
Essential Everyday Red Pepper, Crushed
Essential Everyday Red Pepper, Crushed, 1.5 Ounce
$2.29$1.53/oz
1/2 teaspoon salt
Morton Salt
Morton Salt, 26 Ounce
$1.69$0.07/oz
1/4 teaspoon pepper
Essential Everyday Black Pepper, Pure Ground
Essential Everyday Black Pepper, Pure Ground, 3 Ounce
$2.99 was $3.99$1.00/oz
1/3 cup extra-virgin olive oil
Essential Everyday Olive Oil Blend, Extra Virgin
Essential Everyday Olive Oil Blend, Extra Virgin, 34 Ounce
$7.99$0.24/oz
2 cups halved cherry tomatoes
Bushel Boy Cherry Tomatoes
Bushel Boy Cherry Tomatoes, 1 Pint
$5.49$5.49/pt
1 lb cavatappi pasta, or similar
De Cecco Cavatappi, No. 87
De Cecco Cavatappi, No. 87, 1 Pound
$3.39 was $3.69$3.39/lb
1 cup fresh or frozen corn kernels
1 medium English or hothouse cucumber, peeled, quartered lengthwise and cut into 1/4-inch slices
Produce English Cucumber
Produce English Cucumber, 1 Each
$1.50 was $1.79
2 medium red or yellow bell peppers (or a combination), seeded and chopped
Produce Red Bell Pepper
Produce Red Bell Pepper, 1 Each
$1.67 was $2.49
1/4 cup chopped basil leaves
1/4 cup chopped fresh parsley leaves
Fresh Parsley
Fresh Parsley, 1 Each
$1.49
3/4 cup crumbled feta cheese
Athenos Cheese, Feta, Traditional, Crumbled
Athenos Cheese, Feta, Traditional, Crumbled, 4 Ounce
$3.99$1.00/oz
1/4 cup toasted pine nuts
Essential Everyday Pine Nuts
Essential Everyday Pine Nuts, 2 Ounce
$4.49$2.25/oz

Directions

  1. In a large bowl, combine the vinegar, garlic, red pepper flakes, salt, and pepper. Slowly whisk in the olive oil. Add the tomatoes and toss to coat. Let sit while making the rest of the salad.
  2. Bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and pasta and cook until nearly tender, about 8 minutes. Add corn and cook 1 minute more. Drain pasta and corn in colander and rinse with cold water until cool.
  3. Add cooled pasta and corn to the bowl with the tomatoes. Add the cucumber, bell peppers, basil, and parsley. Toss to coat. Just before serving, gently stir in the feta and pine nuts.
  4. TIP: We called for cavatappi, but any medium-sized pasta will work.