Description
Brighten your spring gatherings with this vibrant Spring Pasta Salad, a delightful medley of al dente pasta, fresh vegetables, and a tangy dressing. Perfect for picnics, family dinners, or brunches, this colorful dish is as pleasing to the eyes as it is to the palate. Customizable with seasonal veggies and proteins, it’s sure to be a hit at any occasion!
Ingredients
Scale
- 8 oz pasta (farfalle or fusilli)
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1 cup bell peppers (assorted colors), sliced
- 1/2 medium red onion, thinly sliced
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- 1/3 cup extra virgin olive oil
- 2 tbsp balsamic vinegar
- Salt & pepper to taste
- 1/2 cup feta cheese (optional)
Instructions
- Cook the pasta in salted boiling water until al dente (8-10 minutes). Drain and rinse under cold water.
- While pasta cools, prepare vegetables: halve cherry tomatoes, dice cucumber, slice bell peppers and red onion.
- In a small bowl, whisk together olive oil and balsamic vinegar; season with salt and pepper.
- In a large bowl, combine cooled pasta with chopped veggies and herbs. Drizzle dressing over salad and toss gently.
- If using feta cheese, sprinkle on top and fold in carefully.
- Chill in the fridge for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 245
- Sugar: 3g
- Sodium: 210mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 10mg
Keywords: - Customize this salad by adding seasonal ingredients like asparagus or olives for extra flavor. - For a vegan option, omit feta cheese and use plant-based dressings.