Name: Summer Succotash Pasta Salad
Cook time: 15 minutes
Total time: 15 minutes
Yield: 4 Servings
Ingredients: 1/2 pound cooked bowtie pasta; 1/2 cup halved cherry tomatoes; 1/2 cup fresh or frozen, defrosted, corn kernels; 1/2 cup fresh or frozen, defrosted, green peas; 1/4 cup pitted black olives, sliced; 1/4 cup grated parmesan cheese; 1/4 cup extra virgin olive oil; 2 tablespoons freshly squeezed lemon juice; 1 teaspoon salt

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Photo by Catherine McCord

Cooks' Note

This recipe was originally published on Weelicious as "Summer Succotash Pasta Salad".

Recipe information

Total Time
15 minutes
Yield
4 Servings

Ingredients

1/2 pound cooked bowtie pasta

1/2 cup halved cherry tomatoes

1/2 cup fresh or frozen, defrosted, corn kernels

1/2 cup fresh or frozen, defrosted, green peas

1/4 cup pitted black olives, sliced

1/4 cup grated parmesan cheese

1/4 cup extra virgin olive oil

2 tablespoons freshly squeezed lemon juice

1 teaspoon salt

Preparation

Step 1
1. In a large bowl, combine the cooked pasta, cherry tomatoes, corn, peas, olives and parmesan cheese.
Step 2
2. In a small bowl, whisk together the olive oil, lemon juice, and salt.
Step 3
3. Pour the dressing over the pasta and toss to combine.