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Summer Pasta Salad

A refreshing and vibrant Summer Pasta Salad that's perfect for potlucks and family gatherings, featuring colorful veggies, pasta, and a creamy dressing.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 8 ounces favorite pasta shape (like fusilli or penne) Cook according to package instructions.
  • 1 cup cherry tomatoes, halved
  • 1 cup corn (fresh, frozen, or canned)
Cheese and Herbs
  • 1 cup feta or mozzarella cheese, crumbled or cubed
  • ½ cup fresh basil, chopped
Dressing
  • ½ cup mayonnaise
  • 2 tablespoons lemon juice
  • salt and pepper to taste

Method
 

Preparation
  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside to cool.
  2. Chop the cherry tomatoes, cucumber, bell pepper, and corn. Set them aside in a large mixing bowl.
  3. In a separate bowl, whisk together the mayonnaise, lemon juice, salt, and pepper until well combined.
Combine and Chill
  1. Once the pasta is cooled, add it to the bowl with the vegetables. Pour the dressing over the salad and toss everything together until fully coated.
  2. Gently fold in the crumbled feta or mozzarella and chopped basil, being careful not to mash the cheese.
  3. If you have time, refrigerate the salad for about 30 minutes to allow the flavors to meld together.

Notes

Feel free to customize your salad with different ingredients like protein add-ins or fresh herbs. Store leftovers in an airtight container in the fridge for up to 3 days.