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Easy Pasta Salad with Vegetables Recipe

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6-8 servings SERVINGS

Ingredients

  • 3 cups uncooked penne pasta
  • 4 ears of sweet corn, kernels cut off the cobs
  • 2 cans (2 ounces each) sliced black olives, drained
  • 2 large tomatoes, coarsely chopped or cut into wedges
  • 1⁄2 cup fresh peas, optional
  • 1⁄2 cup olive oil
  • 1⁄4 cup plus 2 tablespoons vinegar
  • 1⁄4 cup prepared pesto
  • 2 tablespoons chicken broth
  • 1⁄2 teaspoon salt
  • 1⁄4 teaspoon pepper
  • Fresh lettuce leaves
  • 1⁄4 cup shredded Parmesan cheese, optional
  • Snipped fresh basil, for garnish

Directions

  • Boil and drain pasta according to package directions. Set aside to cool.
  • Fill a medium stockpot three-quarters full with water. Add corn kernels, and bring to boiling. Cover and boil gently for about 10 minutes, or until corn is tender; drain and set aside to cool for 10 minutes.
  • In a large bowl, combine pasta, corn, black olives, tomatoes and peas, if using. Stir gently to combine.
  • In a medium bowl, combine oil, vinegar, pesto, broth, salt and pepper, and whisk until blended. Pour over pasta mixture, and toss gently to coat.
  • Cover and refrigerate salad for at least 3 hours to allow flavors to blend.
  • When ready to serve, arrange some lettuce leaves around the sides of a serving bowl, and transfer the salad to the bowl. Sprinkle with Parmesan, if desired, and garnish with basil.
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