Ingredients
Scale
- 1/2 pound bowtie pasta, cooked
- 1/2 cup cherry tomatoes, halved
- 1/2 cup corn kernels (fresh or frozen, thawed)
- 1/2 cup green peas (fresh or frozen, thawed)
- 1/4 cup black olives, pitted and sliced
- 1/4 cup grated Parmesan cheese
- 1/4 cup extra virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon kosher salt
Instructions
-
Combine the pasta and vegetables
In a large bowl, mix together the cooked bowtie pasta, cherry tomatoes, corn, peas, olives, and Parmesan cheese. -
Prepare the dressing
In a small bowl, whisk together the olive oil, lemon juice, and salt until well combined. -
Dress the salad
Pour the dressing over the pasta mixture and toss until everything is evenly coated. -
Serve
Serve immediately, or chill slightly for a refreshing cold pasta salad.
Notes
- Rinse cooked pasta with cool water if you want a colder, picnic-style pasta salad.
- Add fresh herbs like basil or parsley for extra flavor.
- Include protein such as grilled chicken, shrimp, or chickpeas to turn it into a full meal.
- For extra tang, add a little lemon zest to the dressing.
