Summer Pasta Salad
Fresh from the garden vegetables tossed with farfalle pasta and tangy homemade lemon dressing.
Print
Pin
Servings: 8
Calories: 174kcal
Ingredients
- 1/2 pound farfalle pasta
- 12 cherry tomatoes quartered
- 3/4 cup fresh or frozen corn
- 3/4 cup cucumber seeded and quartered
- 1/4 cup red onion chopped
- 3 tablespoons olive oil
- Zest of 1 large lemon about 2 teaspoons
- 1 teaspoon salt
- 3/4 teaspoon ground black pepper
Instructions
- Cook pasta according to package directions. Drain and rinse with cold water. Transfer to a large bowl.
- Add tomatoes, corn cucumber, and red onion.
- In a small bowl, whisk together the olive oil, lemon zest, salt, and pepper. Adjust seasoning to taste. Pour over the pasta and vegetables. Toss to coat.
- Refrigerate for at least 30 minutes, up to overnight, and serve cold.
Nutrition
Calories: 174kcal | Carbohydrates: 26g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 5mg | Potassium: 177mg | Fiber: 2g | Sugar: 2g | Vitamin A: 173IU | Vitamin C: 7mg | Calcium: 13mg | Iron: 1mg
Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!
