Shell Pasta Salad
This shell pasta salad is loaded with fresh veggies, crumbled feta, fire-roasted peppers, and tossed in a simple tangy vinaigrette. Fast, fresh, and perfect for potlucks, meal prep, or a light summer side dish.
Servings: 8
Calories: 388kcal
Equipment
- Large pot
- Strainer
- large Bowl
- Cutting board + knife
- Measuring cups and spoons
Ingredients
- 6 cups cooked medium shell pasta
- 1 cup cherry tomatoes halved
- ¾ cup feta cheese crumbled
- 1 English cucumber cubed
- 1 can 15 oz corn, drained
- ½ cup fire-roasted peppers diced
- 2 green onions sliced
- ¼ cup fresh basil chopped
- ½ cup olive oil
- ¼ cup red wine vinegar
- Salt + pepper to taste
Instructions
- Bring a big pot of salted water to a boil. Cook the pasta until just tender. Drain and rinse with cold water.
- While it cools, chop the tomatoes, cucumber, peppers, green onions, and basil.
- In a large bowl, combine pasta, all veggies, and feta.
- Drizzle in the olive oil and vinegar. Toss until evenly coated.
- Add the basil, season with salt and pepper, and mix again.
- Chill in the fridge for at least 30 minutes if you’ve got the time.
Notes
- Tear your basil instead of chopping. It bruises less and stays pretty.
- No red wine vinegar? White wine or even lemon juice will do.
- Want to bulk it up? Add a can of chickpeas.
- For meal prep, keep the basil separate until serving.
Nutrition
Calories: 388kcal | Carbohydrates: 59g | Protein: 12g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 13mg | Sodium: 288mg | Potassium: 295mg | Fiber: 3g | Sugar: 3g | Vitamin A: 266IU | Vitamin C: 10mg | Calcium: 99mg | Iron: 1mg
