I will be the first to admit that summer is definitely not my favorite time of the year. Living in the southeast, you can often find me hibernating in the house in an attempt to escape the crazy heat and humidity. But the one bright light of the season? I adore all the wonderful fruit and veggies that I can find at the store (and farmer’s market!). Tomatoes, fresh corn, berries? It just doesn’t get much better.
I tend to make quite a number of pasta salads during the summer, whether just to enjoy at home or to bring to a potluck or barbecue. As someone who has never been a big fan of mayo-based salads, I have fun experimenting with different flavors and combinations. Today’s pasta salad is packed with some of my favorite summer produce – plenty of fresh corn, bell peppers and of course a good amount of basil! It’s light, simple and full of color.
What I really love about this salad is that it can serve double duty. It works great as a side dish, but also makes an excellent light meal, especially if you add either some chickpeas or cannellini beans for a bit of protein! It is delicious both warm and cold, making it a favorite of mine for lunch.
While the recipe does call for pine nuts (which do get a little pricey!), you can absolutely use any other nut or seed of choice. Additionally, while I like to stick with the white balsamic vinegar here, you could also use regular balsamic vinegar in its place (keeping in mind that it will give the pasta a light brown tinge!).Print
A light and summery pasta salad filled with bell peppers, fresh corn and a white balsamic vinaigrette.
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