A refreshing and nutritious pasta salad packed with fresh vegetables and a light, zesty dressing—perfect for any occasion.

Scale

2 cups (200g) whole wheat pasta

1 cup (150g) cherry tomatoes, halved

1 medium cucumber (150g), diced

1/2 cup (75g) red bell pepper, diced

1/4 cup (40g) red onion, finely chopped

1/2 cup (80g) sweet corn

1/4 cup (30g) black olives, sliced

1/4 cup (10g) fresh parsley, chopped

3 tablespoons (45 ml) olive oil

1 tablespoon (15 ml) lemon juice

1 teaspoon (5g) Dijon mustard

1 teaspoon (5g) honey

1/2 teaspoon (2g) garlic powder

1/2 teaspoon (2g) salt

1/4 teaspoon (1g) black pepper

Cook Mode Prevent your screen from going dark

Cook pasta according to package instructions, then drain and rinse with cold water.

Chop all vegetables and prepare remaining ingredients.

Whisk together olive oil, lemon juice, mustard, honey, and spices.

Combine pasta, vegetables, and herbs in a large bowl.

Pour dressing over and toss well.

Chill for 30 minutes before serving.

Chill longer for enhanced flavor

Add protein like chickpeas or chicken if desired

Refresh with extra dressing before serving if needed