Summer Succotash Pasta Salad
Recipe GLPR3e93426d3e7aa9
A bright and refreshing chilled pasta salad that celebrates the bounty of summer vegetables. Tender bowtie pasta is tossed with sweet corn and peas, ripe cherry tomatoes, and briny black olives, all brought together with a simple lemon and olive oil dressing. This dish is perfect as a side for outdoor gatherings or as a light main course on warm days.
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Ingredients
1/2 pound cooked bowtie pasta
1/2 cup fresh or frozen corn kernels, defrosted if using frozen
1/2 cup fresh or frozen green peas, defrosted if using frozen
1/2 cup halved cherry tomatoes
1/4 cup pitted black olives, sliced
1/4 cup grated parmesan cheese
1/4 cup extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
1 teaspoon salt
Directions
In a large mixing bowl, add the cooked bowtie pasta, halved cherry tomatoes, corn kernels, green peas, sliced black olives, and grated parmesan cheese.
In a small bowl, whisk together the extra virgin olive oil, freshly squeezed lemon juice, and salt until well combined and emulsified.
Pour the prepared dressing over the pasta and vegetable mixture, then toss gently and thoroughly until all ingredients are evenly coated with the dressing.
Serve immediately or refrigerate until ready to serve, stirring gently before serving if the salad has been chilled.
