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Fresh Veggie Pasta Salad

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A colorful and nutritious pasta salad that combines fusilli pasta with fresh vegetables and a zesty dressing, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Pasta and Base Ingredients
  • 3 cups cooked fusilli pasta The spiral shape holds the dressing well.
Fresh Vegetables
  • 1 cup cherry tomatoes, halved Adds color and sweetness.
  • 1/2 cup sweet corn Canned or fresh.
  • 1/2 cup green peas, cooked Packed with nutrition.
  • 1 cup fresh spinach, roughly chopped Brings an earthy flavor.
Dressing
  • 2 tbsp olive oil Heart-healthy fat.
  • 1 tbsp lemon juice Adds a bright zing.
  • 1/2 tsp garlic powder Subtle garlic flavor.
  • Salt and pepper to taste Enhances overall flavor.

Method
 

Cooking Pasta
  1. Begin by boiling a pot of salted water. Add 3 cups of fusilli pasta and cook according to package instructions until al dente. Drain and rinse under cold water to cool the pasta and stop cooking.
Preparing Vegetables
  1. While the pasta cools, halve the cherry tomatoes, cook the green peas if you haven’t done so, and roughly chop the spinach.
Assembling the Salad
  1. In a large bowl, combine the cooled pasta, cherry tomatoes, sweet corn, green peas, and spinach. Drizzle with olive oil and lemon juice, then sprinkle with garlic powder, salt, and pepper. Toss everything gently to ensure the dressing evenly coats all the ingredients.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 35gProtein: 7gFat: 10gSaturated Fat: 1gSodium: 300mgFiber: 5gSugar: 3g

Notes

For an even tastier salad, let it sit in the fridge for at least an hour before serving to allow the flavors to meld. To store leftovers, transfer to an airtight container and refrigerate for about 3-4 days.
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