By Shreya Sarpal
May 24, 2026
Tender pasta, crunchy vegetables, olives, and a bright herby dressing make this vegetarian pasta salad recipe refreshing, colourful, and perfect for summer lunches, quick dinners, picnics, or easy make-ahead meals during busy weekdays.
2 cups of pasta 1 chopped cucumber 1 chopped tomato 1 chopped capsicum 1/4 cup olives 2 tbsp sweet corn 2 tbsp olive oil 1 tbsp lemon juice 1 tsp oregano Salt to taste Pepper to taste
Boil pasta in salted water until soft, then drain and rinse with cold water to stop further cooking.
Add cucumber, tomato, capsicum, olives, and sweet corn to a large mixing bowl.
Mix the cooled pasta with all the chopped vegetables gently so everything combines evenly.
Stir olive oil, lemon juice, oregano, salt, and pepper together in a small bowl to make the dressing.
Pour the dressing over the pasta salad, toss well, and chill for some time before serving fresh.