This pasta salad is spectacular! It is simple, very easy to make and it is also super refreshing, perfect for summer. It really is an ideal lunch or dinner and the best thing is that it can be prepared in large quantities for the whole family.

In addition, it is ready in just 15 minutes with very cheap ingredients. You can customize it with the vegetables that you like the most, but for this recipe I recommend that you use short pasta (macaroni type).



Para la ensalada:

  • 225 g de pasta (8 oz), con o sin gluten
  • 1 taza de tomates cherry (200 g), troceados
  • 1/2 taza de aceitunas negras sin hueso (70 g), troceadas
  • 1/2 taza de pepinos holandeses (60 g), cortados en medias lunas
  • 1/2 taza maíz (85 g)
  • 1/2 cebolla morada, en juliana
  • 2 cucharadas de albahaca, troceada

Para el aliño:

  • 3 cucharadas de aceite de oliva virgen extra
  • 2 cucharadas de zumo de limón
  • 1/2 cucharadita de ajo en polvo
  • 1/2 cucharadita de sal
  • 1/4 cucharadita de pimienta negra molida



  1. Cook the pasta according to the instructions on the package . Strain and cool the paste with cold water. Reserve.
  2. To make the dressing, mix all the ingredients in a bowl until they are well integrated. Set aside.
  3. Put all the ingredients in a large bowl (pasta, tomatoes, olives, cucumber, corn, onion, basil and dressing ) and stir.
  4. Serve immediately with a little seitan or < a href="">tempeh.
  5. You can store leftovers in an airtight container in the fridge for 4-5 days.


  • You can use the dressing that you like the most.
  • Lemon juice can be substituted for lime juice or vinegar.
  • < li>You can customize your pasta salad with the ingredients that you like the most.

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