Sunshine Pasta Salad

Matte Black Bowls
by Matte Black Bowls
4 Servings
15 min

When it comes to summer time lunches, or quick dinners in the lighter evenings, I am looking for something that is low fuss, fresh, and puts a smile on my face. This recipe was so easy to throw together and bursting with the flavours of summer. When it comes to pasta salads, I am preferring to keep them fresh and light by swapping mayonnaise or creamy sauces for a quick olive oil and lemon dressing. It keeps well in the fridge for a few days so perfect for a make ahead picnic or to prep your lunches for the week ahead.

For the pasta type, I found a short type like penne or fusilli works great - but feel free to experiment!

Recipe details
  • 4  Servings
  • Prep time: 5 Minutes Cook time: 10 Minutes Total time: 15 min
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  • 3 CUPS/ 300g Pasta 
  • 2 bell peppers (I used 1 orange and 1 red) 
  • 1/2 CUP Sweetcorn 
  • 1/2 CUP Feta 
  • Handful of Parsley 
  • 1 x 15oz tin of Chickpeas 
For the dressing
  • 1 TBSP Olive oil
  • 1/2 TSP Lemon Juice 
  • Pinch of Salt

First prep the vegetables: chop the peppers into small chunks, drain the sweetcorn and chickpeas, finely chop the parsley.
Cool the pasta according to packet instructions, in a large pot of salted water.
While the pasta cooks, set a pan with a little oil over the heat and pan fry the peppers until soft. 
When the pasta is cooked, rinse under cold water for a couple seconds to cool it down. Transfer the pasta to a large mixing or serving bowl, and add the sweetcorn, chickpeas and peppers along with the ingredients for the dressing. Mix together well, letting the dressing coat the pasta and vegetables. Crumble in 3/4 of the feta and 3/4 of the parsley. Gently mix again before garnishing with the remaining feta and parsley. 
Serve in your favourite serving bowl, or transfer to containers to store in the fridge.