Bell Pepper and Corn Pasta Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light summery pasta salad combining cooked pasta with fresh bell peppers, corn, red onion, fresh herbs like basil and parsley, and a white balsamic vinaigrette topped with pine nuts. Refreshing and vegetable-forward with bright acidity. Works as a side dish or light lunch.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 10 ounces fusilli pasta (or shape of choice)
- 2 tablespoons olive oil
- 1 small red onion (chopped)
- 2 cloves garlic (minced)
- 1 medium red bell pepper (chopped)
- 1 medium orange bell pepper (chopped)
- 2 medium ears corn (kernels removed)
- 1/4 cup chopped fresh basil
- 2 tablespoons chopped fresh parsley
- 1/4 cup pine nuts
- 1/4 cup olive oil
- 2 tablespoons white balsamic vinegar
- 1 tablespoon maple syrup
- Salt and red pepper flakes (to taste)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 163mg
- Total sugar
- 8g
- Added sugar
- ≥2g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 385mg
- Calcium
- 26mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 163MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.