Greek Vegetable Pasta Salad 

This vibrant Greek vegetable pasta salad is a refreshing and flavorful dish, perfect for summer gatherings or as a hearty side. Unlike many pasta salads that can be greasy, this one is light and packed with fresh vegetables and herbs. The combination of roasted corn, tomatoes, cucumbers, artichokes, and kalamata olives, tossed with a tangy balsamic vinaigrette, creates a delightful medley of flavors. It's versatile, allowing for substitutions like gluten-free pasta or vegan feta cheese to suit dietary preferences. Best made ahead, this salad improves in flavor as it chills, making it an ideal make-ahead option for busy days.

Ingredients

• ½ pound bite-sized pasta (e.g., cavatappi, wagon wheels, or elbow macaroni)
  
  

• 1 tablespoon vegetable oil
  
  

• 2 cups corn kernels (fresh or frozen)
  
  

• 3 marinated artichoke hearts, chopped
  
  

• ⅓ cup kalamata olives, chopped
  
  

• 3 roma tomatoes, seeded and chopped
  
  

• 3 cloves garlic, minced
  
  

• 4 tablespoons olive oil
  
  

• 2 tablespoons balsamic vinegar
  
  

• Salt and pepper, to taste
  
  

• 2 tablespoons fresh basil, chiffonade
  
  

• ½ cup crumbled feta cheese (or vegan feta for a plant-based version)
  
  

Directions

1. Cook the Pasta: Bring a pot of salted water to a boil. Add the pasta and cook for 1 minute less than the package instructions for al dente texture. Drain and rinse under cold water to stop cooking and remove excess starch.
   
   

2. Roast the Corn: Heat vegetable oil in a wide saucepan over medium heat. Add the corn kernels and cook, stirring occasionally, until they begin to brown. Remove from heat and set aside.
   
   

3. Prepare the Vegetables: In a large bowl, combine the chopped artichokes, olives, tomatoes, and minced garlic.
   
   

4. Combine Ingredients: Add the cooled pasta and roasted corn to the vegetable mixture.
   
   

5. Dress the Salad: In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper. Pour over the pasta and vegetable mixture, tossing to coat evenly.
   
   

6. Chill and Serve: Cover and refrigerate the salad for at least 30 minutes to allow flavors to meld. Just before serving, stir in the fresh basil and crumbled feta.
   
   

Nutritional Information (per serving)

• Calories: Approximately 137 kcal
  
  

• Carbohydrates: 13 g
  
  

• Protein: 3 g
  
  

• Fat: 9 g
  
  

• Saturated Fat: 2 g
  
  

• Polyunsaturated Fat: 6 g
  
  

• Cholesterol: 6 mg
  
  

• Sodium: 127 mg
  
  

• Fiber: 1 g
  
  

• Sugar: 2 g