Description
This pasta salad is a perfect dish for warm weather, packed with fresh summer vegetables and a light dressing.
Ingredients
Scale
- 8 ounces pasta (such as rotini, penne, or farfalle)
- 2 cups cherry tomatoes, halved
- 1 cup chopped cucumber
- 1 cup chopped bell pepper (any color)
- 1/2 cup red onion, thinly sliced
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 clove garlic, minced
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
- Cook pasta according to package directions. Drain and rinse with cold water.
- In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, bell pepper, and red onion.
- In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, and Dijon mustard. Season with salt and pepper.
- Pour the dressing over the pasta and vegetables. Add the chopped basil and parsley.
- Toss gently to combine.
- Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Notes
- You can add other summer vegetables like zucchini or corn.
- Add some protein like cooked chicken, shrimp, or chickpeas for a more substantial meal.
- Adjust the amount of dressing to your preference.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 350
- Sugar: 5g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg