Description
Vegetarian Pasta Salad is a colorful and refreshing dish that brings together the best of seasonal vegetables and pasta, all tossed in a zesty dressing. This quick and easy recipe is perfect for any occasion, whether you’re hosting a casual gathering or looking for a healthy weeknight dinner option. In just under 30 minutes, you can create a nutritious salad that is not only delicious but also customizable based on your pantry staples or fresh produce available. With its delightful combination of flavors and textures, this Vegetarian Pasta Salad is sure to impress both vegetarians and meat-lovers alike. Serve it as a side dish or make it the star of your meal – either way, it’s bound to be a hit.
Ingredients
Scale
- 2 cups pasta (fusilli or penne)
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 cup bell peppers (red, yellow, green), chopped
- 1/2 red onion, thinly sliced
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
Instructions
- Cook pasta according to package instructions until al dente; drain and cool.
- Chop cherry tomatoes, cucumber, bell peppers, and red onion into uniform pieces.
- In a bowl, whisk together olive oil and balsamic vinegar for the dressing.
- Combine cooked pasta and chopped vegetables in a large bowl; toss with the dressing until well coated.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
- For added protein, mix in chickpeas or feta cheese.
- Experiment with different vegetables like zucchini or spinach for variety.
- Store leftovers in an airtight container for up to three days.
Nutrition
- Serving Size: 1 serving
- Calories: 270
- Sugar: 4g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg