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.

No additional tips available.

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

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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.

Pasta and Veggie Salad

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