Description
A delightful and refreshing pasta salad bursting with fresh summer flavors, perfect for gatherings and potlucks.
Ingredients
Scale
- 2 cups of pasta (your choice)
- 1 cup cherry tomatoes, halved
- 1 cup bell peppers, diced
- 1 medium zucchini, diced
- 1 small red onion, diced
- 1 cup corn (fresh, frozen, or canned)
- 1/2 cup fresh basil, chopped
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon pepper (or to taste)
Instructions
- Cook the pasta according to the package instructions. Drain and set aside to cool.
- While the pasta cools, wash and chop the cherry tomatoes, bell peppers, zucchini, and red onion. If using fresh corn, cut the kernels off the cob.
- In your crockpot, combine the cooled pasta, chopped vegetables, and fresh basil. Drizzle with olive oil and balsamic vinegar, then season with salt and pepper.
- Gently mix all the ingredients until well combined. Cover the crockpot and cook on low for 1-2 hours.
Notes
- Store leftovers in an airtight container in the refrigerator for up to three days.
- This salad is best enjoyed cold; reheating is not necessary.
- For the best flavor, let the salad sit in the fridge for a few hours before serving.
- Prep Time: 15 minutes
- Cook Time: 1-2 hours
- Category: Salad
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg
Keywords: Crockpot, Summer, Veggie, Pasta, Salad, Recipe