Delicious Pasta Salad: A Quick and Simple Recipe for Any Occasion

A quick and easy pasta salad featuring pasta, lettuce, tomato, cucumber, mozzarella, sun-dried tomatoes, kidney beans, corn, and onion, all tossed in a zesty dressing made with pesto rosso, lemon juice, Parmesan, and a pinch of salt. Perfect for a refreshing side dish or light meal.

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Prep Time 15

Cook Time 10

Course Salad, Side Dish

Cuisine Italian, Mediterranean

Servings 4

Calories 250 kcal

Equipment

1 Colander for draining pasta
2 Large mixing bowl
3 Large pot for boiling pasta

Ingredients

Pasta: 2 cups (e.g., fusilli, penne, farfalle)

Lettuce: 1 cup, chopped

Tomato: 1 large, diced

Cucumber: 1 medium, diced

Mozzarella: 1 cup, cubed or shredded

Sun-dried Tomatoes: 1/4 cup, chopped

Kidney Beans: 1/2 cup, rinsed and drained

Corn: 1/2 cup, cooked or canned

- Onion: 1/4 cup, finely diced

Dressing:

Pesto Rosso: 1/4 cup

Lemon Juice: 2 tablespoons

Parmesan Cheese: 2 tablespoons, grated

Salt: To taste

Instructions

Cook the Pasta: Boil the pasta in salted water according to the package instructions until al dente. Drain and rinse under cold water to cool. Set aside.

Prepare Vegetables: Wash and chop the lettuce. Dice the tomato and cucumber. Finely dice the onion. If using fresh corn, cook it briefly and then cut it off the cob. If using frozen or canned corn, drain and rinse it.

Combine Ingredients: In a large mixing bowl, combine the cooled pasta, chopped lettuce, diced tomato, cucumber, mozzarella, sun-dried tomatoes, kidney beans, corn, and onion.

Make the Dressing: In a small bowl, whisk together the pesto rosso, lemon juice, grated Parmesan cheese, and a pinch of salt.

Dress the Salad: Pour the dressing over the pasta mixture and toss gently until evenly coated.

Chill and Serve: Refrigerate the salad for at least 30 minutes to allow the flavors to meld. Serve chilled.

Video

Keyword Easy Salad, Pasta Salad, Quick Recipe