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This Greek Tubettini Pasta Salad is full of vegetables, corn, kidney beans, dill, all tossed together and placed in a dark bowl.

Greek Tubettini Pasta Salad

foodzesty
A Greek salad with a twist and a Mediterranean vibe. Light, tangy, and full of delicious vegetables.
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Prep Time 10 minutes
Cook Time 10 minutes
Course Dinner, Lunch, sidedish
Cuisine Greek, Mediterranean
Servings 2 servings

Ingredients
  

  • 1 cup tubettini pasta or your favorite small pasta
  • ½ cup peas Frozen peas boiled and drained
  • ¾ cup corn canned
  • ¾ cup kidney beans canned
  • 1 red onion chopped
  • 3 tbsp dill finely chopped
  • 6 cherry tomatoes sliced
  • salt
  • pepper
  • ¼ cup olive oil Adjust to your preference
  • 3 tbsp balsamic vinegar Adjust to your preference
  • 1 Roasted red pepper sliced into small pieces. (optional)

Instructions
 

  • Drain all the canned vegetables.
  • Finely chop the dill
  • Finely chop the red onion and the roasted red pepper.
  • Toss the veggies, pasta, seasoning, herbs, olive oil, and balsamic vinegar into a Tupperware, and give it a good few shakes.
  • Serve separately or in a salad serving bowl. Enjoy
Keyword Greek stuffed vegetables, pasta, pasta salads, Vegan, vegetaran