Description
This Easy Pasta Salad is easy to make and easy to love! It’s packed with delicious Italian flavors and fresh summertime veggies that every guest at the table will enjoy.
Ingredients
Scale
- 1 lb short dry pasta (we used Orecchiette)
- 1 pint tricolor grape or cherry tomatoes, sliced in half
- 2 Persian cucumbers, sliced
- 1 cup frozen or canned corn kernels
- 1/2 cup pickled onions
- 1 - 15oz can of chickpeas, rinsed and drained
- 2/3 cup sliced green olives
- 2/3 cup chopped Kalamata olives
For the Italian Dressing
- 1/3 cup red wine vinegar
- 1/3 cup extra virgin olive oil
- 2 tbsp Dijon mustard
- 1 tsp dry oregano or Italian seasoning
- 1/4-1/2 tsp salt
- 1/4 tsp ground black pepper
Instructions
- Cook the pasta according to the al dente instructions on the package (Make sure to heavily salt the water)
- While the pasta is cooking, prepare the salad dressing by whisking all the ingredients together in a bowl, or shake them in a glass jar with a tight lid
- Drain the pasta and add the dressing while the pasta is warm
- Add the rest of the ingredients into a large serving bowl. Toss until everything is coated
- Taste it and adjust seasonings as needed
- Prep Time: 15
- Cook Time: 12
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 314
- Sugar: 4.3
- Sodium: 329
- Fat: 11
- Saturated Fat: 1.6
- Unsaturated Fat: 8.6
- Trans Fat: 0
- Carbohydrates: 45.6
- Fiber: 4.4
- Protein: 8.7
- Cholesterol: 0