Pasta and Veggie Salad Recipe

Name: Pasta and Veggie Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. dried pasta such as farfalle, rotini, twists or shells; 1/4 cup olive oil plus 1 Tbs. with minced garlic; 1 carrot, halved lengthwise and sliced thin crosswise; 2 ears corn cut from cob, or about 1 cup frozen corn; 1/2 green, red or yellow bell pepper, diced; 13 to 1/2 cup minced onion; 1 tomato, chopped; 113 to 2 cups chickpeas, drained and rinsed; 2 Tbs. fresh snipped chives; 1 tsp. salt; Freshly ground black pepper to taste; 1 to 1 1/2 Tbs. balsamic vinegar; 1 to 1 1/2 Tbs. water; 1 large clove garlic, minced; 2 tsp. dried basil leaves, crumbled or 2 to 3 Tbs. chopped fresh basil

Servings: persons

1 lb. dried pasta such as farfalle, rotini, twists or shells
1/4 cup olive oil plus 1 Tbs. with minced garlic
1 carrot, halved lengthwise and sliced thin crosswise
2 ears corn cut from cob, or about 1 cup frozen corn
1/2 green, red or yellow bell pepper, diced
13 to 1/2 cup minced onion
1 tomato, chopped
113 to 2 cups chickpeas, drained and rinsed
2 Tbs. fresh snipped chives
1 tsp. salt
Freshly ground black pepper to taste
1 to 1 1/2 Tbs. balsamic vinegar
1 to 1 1/2 Tbs. water
1 large clove garlic, minced
2 tsp. dried basil leaves, crumbled or 2 to 3 Tbs. chopped fresh basil

1
Cook pasta al dente according to package directions.
2
Drain and toss with 1 tablespoon oil mixed with garlic.
3
In bowl, combine carrot, corn, pepper, onion, tomato, chickpeas and chives.
4
Sprinkle with salt and pepper and toss well.
5
Add pasta and toss to combine.
6
To make vinaigrette, mix remaining oil, vinegar, water, garlic and basil in bowl.
7
Season with salt and pepper, and blend well.
8
Drizzle vinaigrette over salad and toss well.
9
Let stand for 30 minutes before serving.

5416

kcal

Calories

102

Fat

897

Carbs

276

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 lb. dried pasta such as farfalle, rotini, twists or shells, 1/4 cup olive oil plus 1 Tbs. with minced garlic, 1 carrot, halved lengthwise and sliced thin crosswise, 2 ears corn cut from cob, or about 1 cup frozen corn, and more.

Yes, Pasta and Veggie Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Pasta and Veggie Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions