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Summer Veggie Pasta

A delicious and versatile pasta dish that is perfect at room temperature. Great for potlucks, picnics and large gatherings.

Course Pasta, Salad, Side Dish
Cuisine American
Keyword Pasta, Potluck Salad, Summer Pasta Salad
Author The Tiny Fairy


  • 3/4 cup Italian Salad Dressing
  • 1/4 teaspoon Italian Seasoning mix, salt and pepper
  • 1 box bite-size pasta of your choice
  • 1 1/4 cups corn, cooked and drained
  • 1 cup frozen peas
  • 1 14 oz can artichokes, quartered
  • 1/2 bunch basil, torn
  • 1/2 cup Parmesan cheese, shredded
  • Optional: red pepper flakes


  1. In a glass measuring cup, whisk together the Italian Dressing with the seasonings. Set aside.

  2. Cook pasta according to package instructions. Cook the corn and drain.

  3. In a large bowl, add the pasta with most of the Italian Dressing mix. Toss and coat pasta well.

  4. Add the drained corn, frozen peas, artichokes and basil. Toss to coat well. Depending on your pasta, you may need to add the remaining dressing mix.

  5. Once the pasta cools, add cheese and garnish.

  6. Optional: red pepper flakes adds a nice kick to the pasta.