Description
Enjoy the vibrant flavors of summer with this easy cold pasta salad, perfect for picnics, barbecues, or casual gatherings. Bursting with colorful vegetables and dressed in a zesty vinaigrette, each bite is a delightful explosion of taste. This dish is not only quick to prepare but also highly customizable, making it a must-have recipe for every occasion.
Ingredients
Scale
- 8 oz short pasta (such as rotini or penne)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup bell peppers, diced (mixed colors)
- ½ cup red onion, thinly sliced
- ¼ cup extra virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Cook the pasta in salted boiling water until al dente (8-10 minutes). Drain and rinse under cold water.
- Chop the cherry tomatoes, cucumber, bell peppers, and red onion into bite-sized pieces.
- In a large bowl, combine the cooled pasta and chopped vegetables.
- Drizzle with olive oil and balsamic vinegar; toss gently to coat.
- Sprinkle Italian seasoning along with salt and pepper; mix again.
- Taste and adjust seasonings if needed. Chill in the fridge for at least an hour before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (about 200g)
- Calories: 290
- Sugar: 4g
- Sodium: 150mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 0mg
Keywords: Experiment with seasonal veggies or proteins like grilled chicken or chickpeas for added nutrition. Store leftovers in an airtight container for up to three days.