Description
A colorful and satisfying pasta salad packed with fresh veggies and a tangy dressing, perfect for picnics or light lunches.
Ingredients
- Pasta (any shape such as rotini or penne)
- Cherry tomatoes (halved)
- Cucumber (diced)
- Bell peppers (diced)
- Red onion (chopped finely)
- Olive oil (for dressing)
- Vinegar (balsamic or red wine)
- Dried herbs (oregano or basil)
- Salt and pepper (to taste)
- Optional: Feta cheese, olives, or grilled chicken
Instructions
- Cook the pasta according to package instructions until al dente. Drain and rinse under cold water.
- In a large mixing bowl, combine diced vegetables: cherry tomatoes, cucumber, bell peppers, and red onion.
- In a small bowl, whisk together olive oil, vinegar, herbs, salt, and pepper to create the dressing.
- Add the cooled pasta to the vegetable mixture, then pour the dressing over the top.
- Toss everything gently to combine well.
- Cover the bowl and refrigerate for at least 30 minutes before serving for flavors to meld.
Notes
For a gluten-free option, substitute traditional pasta with chickpea or quinoa pasta. Store in an airtight container in the fridge for 3 to 5 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Chilling
- Cuisine: Mediterranean