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Pasta salad with vegetables Recipe

Italian-American · Main course · 25 min total

A refreshing and colorful pasta salad loaded with crisp vegetables and tossed in a tangy vinaigrette, perfect for picnics, potlucks, or a light summer meal.

Ingredients

• 8 oz (225g) rotini or fusilli pasta
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1/2 cup red bell pepper, diced
• 1/2 cup yellow bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup black olives, sliced
• 1/4 cup fresh parsley, chopped
• 3 tbsp extra virgin olive oil
• 2 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 clove garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Cook pasta according to package directions until al dente. Drain and rinse under cold water to stop cooking. Drain well.
2. In a large bowl, combine the cooled pasta, cherry tomatoes, cucumber, red and yellow bell peppers, red onion, black olives, and parsley.
3. In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper until emulsified.
4. Pour the dressing over the pasta and vegetables. Toss gently to coat evenly.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld. Serve chilled or at room temperature.

Tips

• For extra protein, add 1 cup of cooked chickpeas or diced grilled chicken.
• This salad can be stored in an airtight container in the refrigerator for up to 3 days.
• Before serving, taste and adjust seasoning with additional salt, pepper, or vinegar if needed.

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