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- 2 cups rotini pasta - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1 cup sweet corn (fresh or canned) - 1 red bell pepper, diced - ½ red onion, finely chopped - ½ cup feta cheese, crumbled - ¼ cup fresh basil, chopped - ¼ cup fresh parsley, chopped - ¼ cup extra virgin olive oil - 2 tablespoons freshly squeezed lemon juice - 1 teaspoon Dijon mustard - 1 clove garlic, finely minced - Salt and freshly ground pepper to taste To make a great summer pasta salad, you need fresh and vibrant ingredients. First, choose rotini pasta. It holds the dressing well and adds fun twists. Then, add colorful veggies. Cherry tomatoes provide sweetness, while cucumbers add crunch. Sweet corn can be fresh or canned. Both options work. Red bell peppers add color and flavor. The red onion gives a slight bite, but chop it finely for balance. Feta cheese brings creaminess and tang. Fresh herbs like basil and parsley add a burst of flavor. These ingredients make your salad lively and tasty. For the lemon vinaigrette, the key is fresh lemon juice and good olive oil. This dressing ties the salad together. Dijon mustard adds a bit of spice, while garlic gives depth. Don’t forget salt and pepper! They enhance all flavors. You can find the full recipe [here](#). - Bring salted water to a boil. - Add rotini pasta and cook until al dente. - This usually takes about 7 to 9 minutes. - Drain the pasta and rinse it under cold water to cool. - Chop the cherry tomatoes in half. - Dice the cucumber and red bell pepper. - Finely chop the red onion. - If you use fresh corn, cook it lightly for 2-3 minutes. - Cool the corn under cold water. - In a bowl, combine olive oil and lemon juice. - Add Dijon mustard and minced garlic. - Whisk the mixture until it is smooth. - Season it with salt and pepper to taste. - In a large bowl, mix the cooled pasta with the chopped vegetables. - Add crumbled feta cheese, basil, and parsley. - Drizzle the lemon vinaigrette over the pasta mixture. - Toss gently to coat all the ingredients evenly. - Cover the salad with plastic wrap. - Chill in the refrigerator for at least 30 minutes. - This helps the flavors blend together nicely. This refreshing summer pasta salad with lemon vinaigrette is perfect for hot days. For the complete recipe, check the [Full Recipe]. - Use fresh, seasonal vegetables for better flavor. Fresh veggies taste brighter and more delicious. They also add color and crunch. Look for ripe tomatoes, crisp cucumbers, and sweet bell peppers. - Adjust dressing ingredients according to personal preference. This salad is flexible. If you like tangy, add more lemon juice. If you prefer creamy, a bit of yogurt can work wonders. - Serve in a chilled bowl and garnish with basil leaves and lemon wedges. This adds a lovely touch and makes your dish pop. - Consider colorful serving dishes to enhance visual appeal. Bright colors make the salad inviting. Use a vibrant bowl to catch the eye and draw people in. {{image_4}} You can make your summer pasta salad even more filling. Adding proteins boosts nutrition and flavor. Grilled chicken, shrimp, or chickpeas work well. Grilled chicken adds a smoky taste. Shrimp gives a fresh ocean flavor. Chickpeas offer a hearty, plant-based option. Each choice makes your salad special and satisfying. While lemon vinaigrette is zesty, you can switch it up. Try balsamic vinaigrette for a sweet-tangy twist. A yogurt-based dressing adds creaminess and a slight tang. Both options change the salad's vibe while keeping it fresh. Feel free to experiment to find your favorite taste. Using seasonal vegetables makes your salad vibrant. Swap in zucchini for a crunchy bite. Asparagus adds a touch of elegance. Bell peppers bring sweetness and color. You can mix and match based on what’s fresh and available. This keeps your salad exciting and full of flavor. For the full recipe, check out the detailed instructions above. After enjoying your summer pasta salad, store any leftovers in an airtight container. This keeps the salad fresh. You can keep it in the refrigerator for up to 3 days. Freezing this pasta salad is not a good idea. The texture of the pasta and vegetables changes when frozen. They become mushy when thawed, which affects the taste. I recommend eating the salad cold straight from the fridge. This keeps the flavors bright and fresh. Don’t reheat it, as it tastes best when chilled. For more details, check out the Full Recipe. Use a gluten-free pasta option available in stores. Many brands offer good choices. Just check the label to ensure it's truly gluten-free. This way, everyone can enjoy the dish without worry. Yes, it’s best to make the salad a few hours before serving for best flavor. This time lets the ingredients blend together. You can chill it in the fridge, which enhances the taste. Just remember to toss it gently before serving. Try goat cheese, mozzarella, or skip cheese entirely for a dairy-free option. Each cheese gives a different flavor. Goat cheese adds creaminess, while mozzarella is mild and stretchy. Picking one that fits your taste makes the salad even better! This summer pasta salad is fresh, simple, and easy to make. You learned how to prepare a tasty dish with rotini pasta, colorful vegetables, and a zesty lemon vinaigrette. We discussed tips to enhance flavor and presentation. Remember, you can add proteins or swap ingredients for variety. This salad makes a great side or light meal. Enjoy making your own version and impress your guests this warm season!

Summer Pasta Salad with Lemon Vinaigrette

Beat the heat with this refreshing summer pasta salad! Packed with colorful veggies, tangy feta cheese, and a zesty lemon vinaigrette, this dish is perfect for gatherings or simple weeknight dinners. With easy steps, you’ll have a delightful meal ready in under an hour. Explore the full recipe and discover how to make this delicious summer staple that will wow your guests. Click through to get started!
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Ingredients
  

2 cups rotini pasta

1 cup cherry tomatoes, halved

1 cucumber, diced

1 cup sweet corn (fresh or canned)

1 red bell pepper, diced

½ red onion, finely chopped

½ cup feta cheese, crumbled

¼ cup fresh basil, chopped

¼ cup fresh parsley, chopped

For the Lemon Vinaigrette:

¼ cup extra virgin olive oil

2 tablespoons freshly squeezed lemon juice

1 teaspoon Dijon mustard

1 clove garlic, finely minced

Salt and freshly ground pepper to taste

Instructions
 

Cook the Pasta: In a large pot, bring salted water to a rolling boil. Add the rotini pasta and cook according to the package directions until al dente, typically about 7-9 minutes. Once cooked, drain the pasta in a colander and rinse it under cold water to stop the cooking process. Set aside to cool.

    Prepare the Vegetables: While the pasta is cooking, prepare the vegetables. Chop the cherry tomatoes in half, dice the cucumber, chop the red bell pepper, and finely dice the red onion. If you are using fresh corn, lightly cook it in boiling water for 2-3 minutes until tender, then cool it under cold running water.

      Mix the Vinaigrette: In a small mixing bowl, combine the extra virgin olive oil, freshly squeezed lemon juice, Dijon mustard, and minced garlic. Whisk the mixture vigorously until it is emulsified. Season with salt and freshly ground pepper, adjusting to your preferred taste.

        Combine Ingredients: In a large mixing bowl, combine the cooled rotini pasta with the chopped cherry tomatoes, diced cucumber, red bell pepper, sweet corn, crumbled feta cheese, and the freshly chopped basil and parsley.

          Dress the Salad: Drizzle the prepared lemon vinaigrette over the entire mixture. Toss gently yet thoroughly to ensure all ingredients are well-coated with the dressing.

            Chill and Serve: Cover the mixing bowl with plastic wrap or transfer the salad to an airtight container and chill in the refrigerator for at least 30 minutes. This will allow the flavors to meld beautifully before serving.

              Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6

                - Presentation Tips: For an elegant presentation, serve the pasta salad in a chilled serving bowl. Garnish with a few additional fresh basil leaves and lemon wedges on the side for an inviting, refreshing look. Enjoy!