Garden Pasta Salad

soy free, nut free 3-5 Servings 20 minutes 40 minutes

Let’s face it, the typical macaroni salad you find at a picnic looks like something an alien baby heaved up after a night of heavy drinking. Impress your friends, family, and incompetent coworkers with this fresh, healthy, and cheap pasta salad.


It doesn’t matter if you like white pasta, wheat pasta, gluten-free pasta, rice pasta, quinoa pasta, or pasta that’s made from that weird stuff that’s sifted out of the dirt by disgruntled peasants.


It’s cheap. It’s easy to make. It’s the solution to all your problems. Whether you’re going through a breakup, celebrating a promotion, or filling your days with Netflix and shame, any situation is a great excuse to shove noodles in your face.
You’ll most likely have a 1-pound bag of dried pasta on hand, and it’s best to cook only half the bag and save the rest for later instead of cooking the entire package and then having half a batch of plain, uncooked pasta sitting on the counter with no purpose in life. Just saying.

1/2 pound uncooked pasta of choice (try penne, rotelle, fusilli, or farfalle)
1 cup radishes, thinly sliced
1 roma tomato, medium dice
1/2 cup red onion, thinly sliced
1 cup bell peppers, medium dice
1/2 cup carrots, thinly sliced
1 3.8 oz can black olives
1/2 15 oz can corn
1 cup chopped parsley
1 tbsp extra virgin olive oil
1 lemon, juiced
pinch dry oregano
pinch dry thyme
salt and pepper to taste
Bring a large pot of water to a boil.
In the meantime, prep all of the ingredients and add to a large bowl as you go.
When the water reaches a boil, add only half the package of pasta and cook until tender. IMMEDIATELY transfer the pasta to a colander and rinse with COLD water to stop the cooking process. Set the colander aside (preferably in the sink) to drain.
Once all the ingredients are prepped and mixed, add the cooled pasta and toss.
Allow pasta to set in the fridge for an hour or two to chill. Serve on a golden platter and show them you fancy.