Description
This summer pasta salad with veggies is delicious, healthy and satisfying. It features beautiful colors, textures and flavors. The perfect recipe for weekday meals and summer potlucks.
Ingredients
Units
Scale
- 16-ounce box bowtie pasta, cooked al dente (according to package instructions)
- 1 cup basil pesto, homemade or store bought
- 1/4 cup feta cheese
- 1/4 cup Kalamata olives
- 1 1/2 tablespoons sun-dried tomatoes, chopped
- 1 1/2 tablespoons fresh basil, sliced
- 1/2 red bell pepper, grilled and sliced
- 1 1/2 cups cherry tomatoes, sliced in half
- 2 ears grilled corn, kernels sliced off the cob
- 1 zucchini, sliced into ribbons with a vegetable peeler
- Sea salt, to taste
- Freshly-ground black pepper, to taste
- Garnishes: fresh basil leaves and pine nuts
Instructions
- Add cooked pasta and basil pesto to a large mixing bowl. Toss until the pasta is well coated.
- Add in feta cheese, Kalamata olives, sundried tomatoes, grilled red pepper, grilled corn kernels, and halved cherry tomatoes. Fold these ingredients into the pesto pasta.
- Transfer the pasta salad to a large serving platter. Arrange twisted zucchini ribbons within the body of the salad. Add a few additional cherry tomatoes and pieces of grilled corn on the surface.
- Drizzle with olive oil. Sprinkle with salt and freshly-ground pepper. Add a bit more feta cheese.
- Garnish with basil leaves and a generous sprinkling of pine nuts.
- Serve at room temperature. Enjoy!
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Party, Potluck
- Method: Stovetop
- Cuisine: American, Italian