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Ingredients:
For the Salad:
1 cup pasta (fusilli, penne, or rotini works well)
1 cup cherry tomatoes (halved)
1 small cucumber (diced)
1/2 red onion (thinly sliced)
1/2 bell pepper (diced)
1/4 cup fresh coriander leaves (chopped)
1/4 cup black olives (optional, sliced)
1/4 cup sweet corn (optional)
For the Dressing:
2 tbsp olive oil
1 tbsp lemon juice (or vinegar)
1 tsp Dijon mustard
1 tsp honey or maple syrup
1 garlic clove (minced)
1/4 tsp cumin powder
Salt and pepper to taste
Instructions:
Cook the Pasta:
Boil the pasta in a large pot of salted water according to package instructions, until al dente.
Drain the pasta and rinse it under cold water to cool it down. Set aside.
Prepare the Vegetables:
While the pasta is cooking, chop the cherry tomatoes, cucumber, red onion, bell pepper, and olives (if using).
Chop the fresh coriander leaves and set them aside for garnishing.
Prepare the Dressing:
In a small bowl, whisk together olive oil, lemon juice (or vinegar), Dijon mustard, honey or maple syrup, minced garlic, cumin powder, salt, and pepper. Whisk until the dressing is smooth and well combined.
Assemble the Salad:
In a large mixing bowl, combine the cooked and cooled pasta with the chopped vegetables (cherry tomatoes, cucumber, bell pepper, onion, olives, and corn).
Pour the dressing over the pasta and veggies, and toss gently to coat everything evenly.
Serve:
Garnish the salad with fresh coriander leaves.
Chill the salad in the refrigerator for about 10-15 minutes before serving to allow the flavors to meld together.
Serve this refreshing pasta salad as a light lunch, side dish, or even at a summer BBQ!
Source - OhWomen
