Farmer’s Market Pasta Salad


I have loved attending my local farmer’s market this summer! The vegetables have been so fresh and inspiring! If you haven’t taken the opportunity to attend your local farmer’s market – do it now! Your body will thank you for feeding it local, delicious produce. Most markets run through October, so there is still time to savour the wonderful array of fruits and veggies!

I can’t tell you how many times I have made this simple pasta salad this summer. I just made it again this week – that’s how popular it is around here. The sweet corn, baby tomatoes, onions, and peppers have been so delicious from the farmer’s market this year that I wanted to feature them in a salad. Don’t let the simple list of ingredients fool you – this salad sings with flavour! All of these ingredients marry beautifully and are so pleasing to the palate. This is a wonderful lunch or light dinner full of vitamin C, fiber, whole-food fat, and yummy plant goodness!



3 cups dry pasta of choice, cooked

1 ear sweet corn, cooked and cut off the cob

1 cup baby heirloom tomatoes, cut in half

1 red onion, diced

1 cucumber, chopped

1 green bell pepper, chopped

1 red bell pepper, chopped

1 (15 oz.) can black olives, cut in half

1/3 cup fresh basil, torn

Italian dressing of choice (1/3 – 1/2 cup)

Cook pasta according to package directions. In a large bowl, toss together tomatoes, red onion, cucumber, bell peppers, olives, and basil. Add cooked pasta (warm or cold). Pour dressing over ingredients until they are lightly coated. Toss well. Season with pepper to taste.

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