Description
A refreshing spring pasta salad packed with colorful vegetables and a light dressing.
Ingredients
Scale
- 8 oz pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup bell peppers, diced
- 1/2 cup red onion, diced
- 1/4 cup fresh basil, chopped
- 1/4 cup olive oil
- 2 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions. Drain and rinse under cold water.
- In a large bowl, combine cherry tomatoes, cucumber, bell peppers, red onion, and basil.
- Add the cooked pasta to the bowl.
- In a separate bowl, whisk together olive oil, balsamic vinegar, salt, and pepper.
- Pour the dressing over the pasta and vegetables. Toss to combine.
- Serve immediately or refrigerate for later.
Notes
- Use any pasta shape you prefer.
- Feel free to add your favorite vegetables.
- This salad can be made a day in advance.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 0mg
Keywords: spring pasta salad, pasta salad, vegetable salad