Easy Summer Pasta
Ingredients
● 8 oz pasta( bowtie, rotini, or penne work well)
● 1 cup cherry tomatoes, halved
● 1 cup cucumber, diced
● 1 / 2 cup red bell pepper, chopped
● 1 / 4 cup red onion, thinly sliced
● 1 / 2 cup sweet corn( fresh, frozen, or canned)
● 1 / 2 cup crumbled feta cheese( or mozzarella pearls)
● 1 / 4 cup fresh basil, chopped( or parsley for a different vibe)
● Optional: 1 / 2 cup cooked chickpeas or grilled chicken for protein
Lemon-Herb Dressing
● 1 / 4 cup olive oil
● 2 tbsp lemon juice( freshly squeezed)
● 1 tsp lemon zest
● 1 tsp Dijon mustard
● 1 garlic clove, minced( or 1 / 4 tsp garlic powder)
● Salt & pepper to taste
Time: 25 – 30 minutes Serves: 4 – 6
Instructions:
By Chef Ann Marie Bennett
1. Cook pasta according to package instructions. Drain and rinse under cold water until cool.
2. Make the dressing: Whisk together olive oil, lemon juice, zest, mustard, garlic, salt, and pepper.
3. In a large bowl, combine cooled pasta with all the chopped veggies, corn, and herbs.
4. Pour the dressing over and toss gently to coat everything evenly.
5. Top with cheese and protein if using. Chill for 10 – 15 minutes if you like it colder, or serve right away.
Tips & Add-Ins
● Swap the lemon dressing for a balsamic vinaigrette for a sweeter twist.
● Add olives, artichoke hearts, or sun-dried tomatoes for a Mediterranean vibe.
● Salt and pepper to taste
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