Garden to Table Summer Salad

5 from 2 votes

Garden to Table Summer Salad combines sweet bell peppers, crunchy onions, and cherry tomatoes all tossed together in a zesty dressing topped off with feta cheese.

Prep Time15

Cook Time10

Cool Pasta20

Total Time25

Course: Main Course, Side Dish

Cuisine: American

Keyword: Garden, Salad

Servings: Servings

Calories: 415kcal

Author: Belly Laugh Living

Equipment

Ingredients

Pasta

8 Ounces Pasta We like fusilli, macaroni, farfalle, or other small pasta
2 Tablespoon Salt

Veggies and Cheese for Salad

2 Cups Cherry Tomatoes
½ Red Pepper
½ Orange Pepper
1 ½ Cups Sweet Corn (about 1 ½ Cups) Use grilled, steamed, or frozen corn
½ Onion
¼ Cup Fresh Parsley
3 Ounces Feta Cheese

Salad Dressing - Or you can use bottled Italian salad dressing

¼ Cup Olive Oil
2 Tablespoons White Wine Vinegar
2 teaspoons Italian Dressing mix
½ teaspoon Roasted Garlic
½ teaspoon Salt

Instructions

Pasta and Veggies

Bring water to a boil to cook pasta. Add 2 Tablespoons salt after the water starts to boil. Cook pasta according to box instructions.
When pasta is finished drain and cool before tossing together salad.
While Pasta is cooking prepare veggies.
Cut cherry tomatoes in half, cut peppers into bite-size pieces, and slice the onion. Cut corn off of cob (If using frozen corn: Blanch in boiling water for 3 minutes, drain, and let cool). Chop parsley

Build Pasta Salad

Mix together olive oil, white wine vinegar, Italian dressing mix, roasted garlic powder, and salt
Combine the pasta, peppers, cherry tomatoes, onions, corn, and chopped parsley
Toss the pasta and veggies together
Pour on the salad dressing and mix together
Sprinkle the Feta Cheese on top of the salad
Serve and Enjoy!!!!

Notes

Bottled Italian Salad Dressing can be used instead of making a homemade salad dressing.

Frozen corn can be used. Just blanch the corn in boiling water for three minutes. Drain and cool corn immediately to stop it from cooking too much.

Nutrition