Description
This Fresh Summer Pasta Salad with Corn & Nectarines combines delightful flavors with fresh ingredients, perfect for a quick dinner or a healthy lunch that leaves everyone satisfied.
Ingredients
Scale
- 250 g Pasta
- 140 g Cherry tomatoes (halved)
- 50 g Sun-dried tomatoes (diced)
- 60 g Olives (halved)
- 125 g Light Mozzarella (torn)
- 0.5 Red onion (diced)
- 0.25 Cucumber (diced)
- 235 g Cannellini beans (canned; drained weight)
- 10 g Fresh basil (chopped)
- 20 g Rocket (arugula)
- 2 tbsp Olive oil (extra virgin)
- 1 tsp Dijon mustard
- 1 tbsp Red wine vinegar
- 1 pinch Sea salt
- 1 pinch Ground black pepper
Instructions
- Cook the pasta according to the packet instructions, usually for 10-12 minutes. Drain the pasta and rinse it with cold water to cool it down.
- Place the cooled pasta in a large mixing bowl and add all the other ingredients.
- Mix everything well and serve.
Notes
For extra flavor, try adding more fresh herbs like parsley or cilantro.
You can substitute the light mozzarella with feta cheese for a tangy version.
This salad is perfect for meal prep and can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 7 g
- Protein: 12 g
- Cholesterol: 20 mg