Description
A refreshing pasta salad packed with colorful vegetables and beans.
Ingredients
Scale
- 2 cups fusilli pasta (uncooked)
- 1 cup cherry tomatoes (halved)
- 1 medium cucumber (diced)
- 1 cup bell peppers (diced – mixed colors)
- 1/4 cup red onion (thinly sliced)
- 1 can (15 oz) black beans (drained and rinsed)
- 1 cup sweet corn (fresh or canned)
- 1/4 cup fresh cilantro (chopped)
- 1/2 cup vinaigrette dressing (balsamic or Italian)
Instructions
- Cook the fusilli pasta in salted boiling water according to package directions until al dente (8-10 minutes). Drain and rinse under cold water.
- While the pasta cools, chop the cherry tomatoes, cucumber, bell peppers, and red onion into bite-sized pieces.
- In a large bowl, combine cooled pasta with chopped vegetables, black beans, corn, and cilantro.
- Drizzle with your chosen vinaigrette dressing and toss gently to combine all ingredients.
- Cover the salad and refrigerate for at least 30 minutes before serving to allow flavors to meld.
Notes
- This salad is perfect for potlucks and summer gatherings.
- Feel free to customize the vegetables according to your taste.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling, Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg