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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 - Stillwater Wine & Spirits
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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
Not Available
2 medium cloves garlic, finely chopped
Not Available
1/4 teaspoon red pepper flakes
Not Available
1/2 teaspoon salt
Not Available
1/4 teaspoon pepper
Not Available
1/3 cup extra-virgin olive oil
Not Available
2 cups halved cherry tomatoes
Not Available
1 lb cavatappi pasta, or similar
Not Available
1 cup fresh or frozen corn kernels
Not Available
1 medium English or hothouse cucumber, peeled, quartered lengthwise and cut into 1/4-inch slices
Not Available
2 medium red or yellow bell peppers (or a combination), seeded and chopped
Not Available
1/4 cup chopped basil leaves
Not Available
1/4 cup chopped fresh parsley leaves
Not Available
3/4 cup crumbled feta cheese
Not Available
1/4 cup toasted pine nuts
Not Available

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.