# What You'll Need:
→ Pasta
01 - 7 oz short pasta (rotini, fusilli, or penne)
→ Vegetables
02 - 1 cup cherry tomatoes, halved
03 - 1 cup cooked corn kernels (fresh or thawed frozen)
04 - ½ small red onion, finely diced
05 - ¼ cup finely diced red bell pepper
→ Dressing
06 - 3 tbsp olive oil
07 - 1½ tbsp red wine vinegar
08 - 1 tsp Dijon mustard
09 - 1 clove garlic, minced
10 - ½ tsp salt
11 - ¼ tsp freshly ground black pepper
→ Finish & Garnish
12 - 2 tbsp chopped fresh basil or parsley
13 - ¼ cup crumbled feta cheese (optional)
# How To Make It:
01 - Boil salted water and cook pasta until al dente following package instructions. Drain and rinse under cold water to stop cooking; set aside.
02 - In a large bowl, mix cherry tomatoes, corn, diced red onion, and red bell pepper together.
03 - Whisk olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper in a small bowl until emulsified.
04 - Add cooled pasta to the vegetables, pour dressing over, and toss until evenly coated.
05 - Fold in fresh basil or parsley and crumbled feta cheese if desired.
06 - Spoon mixture into individual cups, ensuring even ingredient distribution.
07 - Refrigerate the cups for at least 30 minutes to enhance flavor.
