Bell Pepper and Corn Pasta Salad
Ingredients
The pasta
-
10
ounces
fusilli pasta or shape of choice
-
2
tablespoons
olive oil
-
1
small
red onion, chopped
-
2
cloves
garlic, minced
-
1
medium
red bell pepper, chopped
-
1
medium
orange bell pepper, chopped
-
2
medium
ears of corn, kernels removed
-
¼
cup
chopped fresh basil
-
2
tablespoons
chopped fresh parsley
-
¼
cup
pine nuts
The dressing
-
¼
cup
olive oil
-
2
tablespoons
white balsamic vinegar
-
1
tablespoon
maple syrup
-
to taste
salt
-
to taste
red pepper flakes
Instructions
- 1. Boil salted water and cook the pasta until al dente, then drain and rinse with cold water.
- 2. In a skillet, heat olive oil and sauté the onion until softened, then add garlic and cook until fragrant.
- 3. Add the bell peppers and corn to the skillet, cooking until the peppers are crisp-tender.
- 4. Combine the cooked pasta, sautéed vegetables, basil, parsley, and pine nuts in a bowl.
- 5. In a separate bowl, whisk together the dressing ingredients and pour over the pasta mixture.
- 6. Toss everything to combine and season with additional salt and red pepper flakes as needed.
- 7. Serve immediately or chill before serving.
Nutrition Facts (estimated)
Servings
6 to 8
Calories
395
Total fat
19g
Total carbohydrates
49g
Total protein
9g
Sodium
13mg
Cholesterol
0mg
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