Garden Pasta Salad

Yield: 6 servings


1 pint cherry tomatoes, halved
2 cups of cooked corn kernels
1 cucumber, peeled and sliced
1 lb. whole wheat pasta, pre-cooked & cooled
8 ounces of crumbled feta cheese

½ cup olive oil
3 Tbsp red wine vinegar
1 Tbsp Dijon mustard
¼ cup diced sweet onions
¼ cup minced fresh basil
Kosher salt and pepper to taste


Toss cooked pasta together with vegetables and feta. Whisk vinaigrette ingredients together in a small bowl, then pour over pasta & toss to combine.