Description
A refreshing summer pasta salad loaded with fresh vegetables and a light dressing, perfect for picnics and barbecues.
Ingredients
Scale
- 8 oz (225 g) pasta of your choice (penne, fusilli, or rotini)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup bell peppers, diced (any color)
- 1/2 cup red onion, finely chopped
- 1/2 cup black olives, sliced
- 1 cup mozzarella balls, halved
- 1/4 cup fresh basil, chopped
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
- In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, bell peppers, red onion, black olives, mozzarella balls, and fresh basil.
- In a small bowl, whisk together the olive oil, red wine vinegar, Italian seasoning, salt, and pepper.
- Pour the dressing over the pasta salad and toss to combine until everything is well coated.
- Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
- Serve chilled or at room temperature.
Notes
- Feel free to add any other vegetables you like, such as zucchini or spinach.
- You can also add grilled chicken or shrimp for added protein.
- This salad can be made a day in advance for meal prep.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3
- Sodium: 220
- Fat: 12
- Saturated Fat: 3
- Carbohydrates: 30
- Fiber: 3
- Protein: 8
- Cholesterol: 10
Keywords: summer pasta salad recipes, easy pasta salad, vegetarian pasta salad, cold pasta salad, picnic salad, barbecue side dish