Categories: Side
Ingredients
- 1 (7-ounce) package tiny star or alphabet pasta
- 1 cup frozen corn
- 8 ounces sugar snap or snow peas, cut into bite-size pieces
- 1 cucumber (peeled or not, as desired), cut into bite-size pieces
- 1 tomato, seeded and diced
- 1/2 a red or orange bell pepper, diced
- 1 (2.25-ounce) can sliced black olives, rinsed and drained
- 1/2 cup chopped fresh cilantro
- 1 tablespoon chopped fresh basil
- 2 tablespoons extra virgin olive oil
- 1 to 2 tablespoons white wine vinegar (or to taste)
- 1 teaspoon white balsamic vinegar
- Salt and white pepper
Directions
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Bring a medium-size saucepan of water to a boil.
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Add the pasta and cook until just barely tender, about 2 to 3 minutes.
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During the last minute, add the frozen corn and chopped sugar snap or snow peas.
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Drain the pasta, corn, and peas and rinse well with cold running water.
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Drain.
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Drain the pasta, corn, and peas and rinse well with cold running water.
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Drain.
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In a large mixing bowl, toss the pasta, corn, and peas with the rest of the vegetables and fresh herbs.
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In a small bowl whisk together the olive oil and vinegars and season to taste with salt and white pepper.
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Pour over the pasta salad and season to taste with salt and white pepper.
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Pour over the pasta salad and toss together until well combined.
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Taste and adjust seasonings as needed.