Summer Succotash Pasta Salad
A fresh and colorful pasta salad featuring bowtie pasta tossed with summer vegetables including cherry tomatoes, corn, and peas, finished with black olives, parmesan cheese, and a light lemon olive oil dressing.
4 servings
10 min
Ingredients
- •½ pound cooked bowtie pasta
- •½ cup halved cherry tomatoes
- •½ cup fresh or frozen, defrosted, corn kernels
- •½ cup fresh or frozen, defrosted, green peas
- •¼ cup pitted black olives, sliced
- •¼ cup grated parmesan cheese
- •¼ cup extra virgin olive oil
- •2 tablespoons freshly squeezed lemon juice
- •1 teaspoon salt
Cooking Instructions
- 1.
1. In a large bowl, combine the cooked pasta, cherry tomatoes, corn, peas, olives and parmesan cheese.
5 min
- 2.
2. In a small bowl, whisk together the olive oil, lemon juice, and salt.
2 min
- 3.
3. Pour the dressing over the pasta and toss to combine.
3 min
