Servings: 6
Serving size: about 1½ cups
Prep time: 10 minutes

Ingredients:

• 1 box whole wheat pasta (rotini or penne)
• 1 green bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1 yellow onion, peeled and diced
• 1 yellow squash, sliced and halved
• 1 can of no-salt-added corn, drained and rinsed
• ¼ cup extra virgin olive oil
• ¼ cup fresh basil, cut into slivers
• 1 Tbsp. black pepper
• 2 Tbsp. minced garlic

Preparation:

1. Cook pasta according to directions on package, omitting added fat and salt.
2. Meanwhile, dice vegetables and put into large bowl. Add corn.
3. When pasta is done, drain and allow to cool.
4. Add pasta, olive oil, basil, black pepper and garlic to bowl.
5. Stir gently to mix pasta and vegetables. Adjust seasoning to taste.
6. Serve warm or at room temperature.

This Summer Vegetable Pasta Salad works well with these other recipes:

• Grilled Pork Tenderloin with Pineapple Salsa
• Grilled Corn on the Cob with Roasted Garlic and Rosemary Butter