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- 2 cups whole wheat fusilli pasta - 1 cup cherry tomatoes, halved - 1 medium cucumber, diced - 1 bell pepper (choose red or yellow), diced - 1 cup corn kernels (freshly cooked or frozen) - 1 medium zucchini, diced - 1/4 cup red onion, finely chopped - 1/4 cup fresh basil leaves, chopped - 1/4 cup crumbled feta cheese (optional) - 3 tablespoons extra virgin olive oil - 2 tablespoons fresh lemon juice - Salt and fresh ground pepper to taste When I prepare this summer veggie pasta salad, I start with high-quality ingredients. Fresh veggies add great taste and color. Whole wheat fusilli offers a nutty flavor and a nice texture. I love the sweetness of cherry tomatoes and crunch of cucumber. Bell peppers add vibrant hues, and zucchini brings a tender bite. For the dressing, I prefer extra virgin olive oil and fresh lemon juice. They create a bright, zesty flavor that complements the salad. Salt and pepper enhance all the ingredients. Using crumbled feta cheese gives a nice creamy touch, but it’s optional. This salad serves four people. Each serving has about 250 calories. It contains around 8 grams of protein, 35 grams of carbs, and 10 grams of fats. The pasta and veggies offer a balanced mix of nutrients. If you need gluten-free options, try brown rice pasta or chickpea pasta. For a vegan approach, replace feta cheese with nutritional yeast or vegan cheese. These swaps keep the salad tasty while fitting dietary needs. I use these tips and measurements to make a salad that pleases everyone. Check the full recipe for more details. Start by boiling water in a large pot. Add a generous pinch of salt to the water. This adds flavor to the pasta. When the water reaches a rolling boil, add 2 cups of whole wheat fusilli. Cook it for about 8 to 10 minutes. You want it al dente, which means firm to the bite. After cooking, drain the pasta in a colander. Rinse it under cold water to stop the cooking. This will also cool the pasta down for your salad. While the pasta cools, it’s time to chop the veggies. Use a sharp knife for clean cuts. I like to cut the cherry tomatoes in half. Dice the cucumber and bell pepper into small, even pieces. This helps with even flavor in every bite. The zucchini should be diced as well. Lastly, finely chop the red onion. Combine all these vibrant veggies in a large bowl. When the pasta is cool, it’s time to mix everything. Add the cooled pasta to your bowl of chopped veggies. Gently toss the ingredients together. Make sure the pasta and veggies are well mixed. You don't want any clumps of pasta. Now, let’s create the dressing. In a small bowl, whisk together 3 tablespoons of extra virgin olive oil and 2 tablespoons of fresh lemon juice. Add a pinch of salt and a few cracks of fresh pepper. Whisk until the mixture is smooth and well combined. This emulsifies the dressing, making it creamy and rich. Drizzle your dressing over the pasta and veggies. Add the chopped fresh basil and crumbled feta cheese if you like. Toss everything together gently but thoroughly. Ensure each piece is coated with the dressing. This will make every bite delicious. Now, let your salad chill in the fridge for at least 30 minutes. This is key for letting the flavors blend. The cold temperature also makes the salad refreshing. You can enjoy it cold or at room temperature, but chilling it really enhances the taste. For the full recipe, check out the details above. When cooking pasta, start with plenty of water. Use a large pot for best results. Add a good amount of salt to the water. This enhances the pasta's flavor. Bring the water to a full boil before adding the pasta. For whole wheat fusilli, cook it for about 8-10 minutes. Test it for doneness. You want it al dente, or firm to the bite. After cooking, drain and rinse the pasta under cold water. This stops the cooking and cools the pasta down. To add more flavor, include fresh herbs and spices. Basil is a great choice for this salad. You can also use parsley or oregano. A squeeze of fresh lemon juice brightens the taste. For extra zest, try adding some minced garlic or red pepper flakes. These simple additions make your salad pop with flavor. Presentation is key to making your salad shine. Use a large, clear glass bowl. This shows off the bright colors of the veggies. For garnish, sprinkle extra basil leaves on top. A dusting of feta cheese adds a nice touch too. Serve the pasta salad chilled or at room temperature. This keeps it fresh and tasty. For more serving ideas, consider pairing it with grilled chicken or crusty bread. For the full recipe, check out the vibrant Summer Veggie Pasta Salad. Enjoy creating a dish that looks as good as it tastes! {{image_4}} You can change the veggies in your pasta salad based on what is fresh. In summer, I love adding colorful bell peppers and zucchini. In fall, try roasted butternut squash or sweet potatoes. Seasonal vegetables not only taste better but also offer great nutrients. You can mix and match to fit your taste. Think about using asparagus in spring or cherry tomatoes all summer long. Just remember to keep the colors bright for a lovely dish. If you want a gluten-free meal, swap the whole wheat pasta for gluten-free pasta. There are many options available today, like rice or corn pasta. For a vegan version, skip the feta cheese or replace it with a vegan cheese. You can also add more veggies, like spinach or kale, for a hearty meal. These adaptations ensure everyone can enjoy your salad without worry. Adding protein can make this salad more filling. Cooked chicken, shrimp, or even tofu work great. You can also toss in some chickpeas or black beans for a plant-based boost. Just make sure to season the proteins well. This gives your salad a nice depth of flavor. It’s an easy way to turn a side dish into a main course. For the full recipe, check out the ingredients and steps above. Enjoy your cooking! To keep your Summer Veggie Pasta Salad fresh, store it in the fridge. Place the salad in an airtight container. This helps keep the flavors intact. It can last about 3 to 5 days. If you notice any moisture, use a paper towel to absorb it. This way, the salad stays crisp and tasty. If you want to save some for later, freezing is an option. However, pasta can change texture when frozen. To freeze, pack the salad in a freezer-safe container. Leave some space for expansion. It’s best to eat it within a month. When you want to enjoy it again, move it from the freezer to the fridge to thaw overnight. For leftovers, enjoy your pasta salad cold or at room temperature. If you prefer it warm, gently heat it in a pan. Add a splash of olive oil to keep it moist. Avoid microwaving it, as this can cause sogginess. Always check for taste and adjust the seasoning if needed. For the full recipe, check out the details above! You can keep this salad for up to three days in the fridge. Store it in an airtight container. This helps keep the flavors fresh and bright. If you find it gets a little soggy, don’t worry! You can mix in fresh veggies to liven it up again. Absolutely! You can use any pasta shape you like. Try rotini, penne, or bowtie pasta. Each shape adds a fun twist to the salad. Just remember to cook the pasta until it's al dente. This keeps it from getting mushy when you mix it with the veggies. To keep your salad crisp, follow these tips: - Rinse the pasta with cold water after cooking. - Use fresh vegetables and avoid overcooking them. - Add dressing just before serving. This helps keep everything fresh. These steps ensure every bite stays crunchy and delightful. This pasta salad pairs well with many dishes. Serve it with grilled chicken or fish for a hearty meal. It also goes great with burgers or hot dogs at a barbecue. For a light option, enjoy it with a bowl of soup. The salad adds color and flavor to any plate. This blog post shared a simple summer veggie pasta salad recipe. It included tasty ingredients, clear steps, and useful tips. Remember, fresh veggies and a zesty dressing bring out the best flavors. You can easily adapt the recipe for any diet or season. Storing leftovers is simple, and there are many fun ways to enjoy them later. Dive into this dish for a bright, healthy meal. Make it your own, and enjoy every bite!

Summer Veggie Pasta Salad

Cool off this summer with a vibrant Veggie Pasta Salad that bursts with fresh flavors! Packed with whole wheat fusilli, colorful veggies, and a zesty dressing, this dish is both healthy and delicious. It’s perfect for gatherings or simply a light meal at home. Discover how to make this quick and easy recipe that everyone will love. Click through to explore the detailed ingredients and instructions for your summer salad delight!
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Ingredients
  

2 cups whole wheat fusilli pasta

1 cup cherry tomatoes, halved

1 medium cucumber, diced

1 bell pepper (choose red or yellow), diced

1 cup corn kernels (freshly cooked or frozen)

1 medium zucchini, diced

1/4 cup red onion, finely chopped

1/4 cup fresh basil leaves, chopped

1/4 cup crumbled feta cheese (optional for a creamy touch)

3 tablespoons extra virgin olive oil

2 tablespoons fresh lemon juice

Salt and fresh ground pepper to taste

Instructions
 

Cook the Pasta: In a sizable pot, bring a generous amount of salted water to a roaring boil. Add the whole wheat fusilli and cook as per the package instructions, usually about 8-10 minutes, until al dente. Once cooked, drain the pasta and rinse it under cold running water to halt the cooking process and cool it down.

    Prepare the Veggies: While the pasta cools, take this time to chop your vegetables. In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, bell pepper, corn, diced zucchini, and finely chopped red onion. Set this vibrant mix aside.

      Combine the Salad: Once your pasta has cooled completely, add it to the bowl filled with the colorful vegetable medley. Gently toss the ingredients together, ensuring everything is evenly mixed and no pasta is clumped.

        Make the Dressing: In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, a pinch of salt, and a few cracks of fresh pepper. Continue whisking until the dressing is well-emulsified and smooth.

          Dress the Salad: Drizzle the freshly made dressing over the pasta and veggies in the mixing bowl. Add the chopped fresh basil and crumbled feta cheese if you're using it. Toss everything gently but thoroughly, making sure each piece is beautifully coated in the dressing.

            Chill and Serve: Allow the salad to rest in the refrigerator for at least 30 minutes before serving. This chilling period lets the flavors meld beautifully. Enjoy your salad cold or at room temperature for the freshest taste!

              Prep Time, Total Time, Servings: 15 minutes | 1 hour | 4 servings

                - Presentation Tips: Showcase your pasta salad in a large, clear glass bowl to enhance the visual appeal of the colorful ingredients. For an extra touch, garnish with additional basil leaves and a sprinkle of feta cheese on top to create a stunning centerpiece for your dining table.