Description
A vibrant and refreshing pasta salad featuring a homemade zesty dressing, perfect for picnics and light meals.
Ingredients
Scale
- 1 pound pasta (rotini, penne, or farfalle)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, finely chopped
- 1/2 cup bell pepper (any color), diced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- For the Dressing:
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Cook pasta according to package directions. Drain and rinse with cold water.
- In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, red onion, bell pepper, parsley, and basil.
- In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, minced garlic, Dijon mustard, dried oregano, salt, and pepper until well combined.
- Pour the dressing over the pasta and vegetable mixture.
- Toss gently to coat all ingredients evenly.
- Chill for at least 30 minutes before serving to allow flavors to meld.
Notes
- You can add other vegetables like broccoli florets, corn, or black olives.
- Grilled chicken or chickpeas can be added for extra protein.
- Adjust the amount of vinegar and lemon juice to your preference.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Cold
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg
Keywords: pasta salad, refreshing salad, homemade dressing, picnic food, vegetarian salad, summer salad