Description
A vibrant and creamy pasta salad perfect for summer picnics and gatherings, packed with fresh vegetables and flavors.
Ingredients
Scale
- 12 oz fusilli pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 bell pepper, diced
- 1/2 red onion, finely chopped
- 1 cup corn (canned or frozen)
- 1 cup cooked chicken breast or tofu
- 1/2 cup finely chopped fresh basil
- 3/4 cup creamy dressing (zesty ranch or Greek yogurt)
- Salt and pepper to taste
Instructions
- Cook the fusilli pasta according to package instructions until al dente. Drain and rinse under cold water.
- Combine the cooled pasta with cherry tomatoes, cucumber, bell pepper, red onion, corn, and cooked chicken or tofu in a large mixing bowl.
- Fold in the fresh basil.
- Drizzle the creamy dressing over the mixture and toss to coat.
- Season with salt and pepper to taste.
- Chill in the refrigerator for about 30 minutes before serving, or serve immediately.
Notes
For best flavor, keep the dressing separate until serving if making ahead. This salad can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 4g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg