Description

This vibrant cold pasta salad is the perfect summer dish, combining colorful pasta with crisp vegetables and zesty dressing. Ideal for picnics, barbecues, or as a light lunch, it’s easy to make and even easier to enjoy. Packed with flavor and nutrition, each bite offers a delightful crunch that will impress your guests and elevate any meal.

Ingredients

Scale

8 oz short pasta (rotini or penne)
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1 cup bell peppers (mixed colors), diced
½ cup red onion, thinly sliced
¼ cup extra virgin olive oil
3 tbsp balsamic vinegar
2 tsp Italian herbs (oregano and basil)
Salt & pepper to taste

Instructions

1. Cook the pasta: In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Drain and rinse under cold water.
2. Prepare the veggies: Chop cherry tomatoes, cucumber, bell peppers, and red onion into bite-sized pieces.
3. Create the dressing: In a small bowl, whisk together olive oil, balsamic vinegar, Italian herbs, salt, and pepper until well combined.
4. Toss everything: In a large mixing bowl, combine cooled pasta with chopped veggies. Pour dressing over top and gently toss until evenly coated.
5. Chill & serve: Cover salad with plastic wrap or transfer to an airtight container. Chill in the refrigerator for at least 30 minutes before serving.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Salad
Method: Mixing
Cuisine: Italian

Nutrition

Serving Size: 1 cup (200g)
Calories: 220
Sugar: 3g
Sodium: 150mg
Fat: 11g
Saturated Fat: 1.5g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 3g
Protein: 5g
Cholesterol: 0mg

Keywords: Feel free to customize this salad with seasonal vegetables or proteins like grilled chicken or chickpeas for added nutrition. This salad can be made ahead of time; it tastes even better after chilling for a few hours.