Looking for a refreshing and delicious Summer Pasta Salad?

This easy recipe combines fresh veggies, feta, and a homemade sun-dried tomato pesto.

It’s perfect for a light meal or side dish!

Ingredients

2 cups cooked bow-tie pasta
1 cup shredded cabbage
1 cup cherry tomatoes, halved
1 cucumber, cubed
1 small red onion, diced
1/2 cup corn (drained)
1/2 cup kidney beans, drained
1 red bell pepper, cubed
1/2 cup feta cheese, crumbed
2 tbsp bacon bits (optional)

For the pesto:

1/4 cup sun-dried tomatoes
1/4 cup fresh basil leaves
1/4 cup walnuts
1 tbsp lemon juice
1/4 cup olive oil
1 garlic clove
1/4 cup Parmesan cheese, grated

Instructions

Step 1: Combine the pasta, cabbage, halved cherry tomatoes, cucumber, onion, corn, beans, and red bell pepper in a large bowl.

Step 2: To make the pesto, blend sun-dried tomatoes, basil, walnuts, lemon juice, olive oil, garlic, and Parmesan with an immersion blender until smooth.

Step 3: Pour the pesto over the pasta and veggies. Toss until everything is well combined.

Step 4: Add cubed feta cheese and bacon bits (if using). Toss gently.

Step 5: Top with more grated Parmesan, serve, and enjoy!

Frequently Asked Questions (FAQs)

1. Can I use a different type of pasta?

Yes, any pasta shape like penne or fusilli works well for this salad.

2. How long does the salad last in the fridge?

It can be stored in an airtight container for up to 2 days.

3. Can I make it vegan?

Yes, just skip the feta and bacon, and use a vegan Parmesan alternative.

4. Can I add more vegetables?

Absolutely, feel free to add spinach, carrots, or olives.

5. Can I use store-bought pesto?

Yes, you can use pre-made pesto to save time.