Description
Bright, fresh, and bursting with flavor, this garden pasta salad is the perfect dish for sunny days and gatherings.
Ingredients
Scale
- 8 oz short pasta (like rotini or penne)
- 1 cup firm cucumbers, diced
- 1 cup cherry tomatoes, halved
- 1 cup bell peppers, diced (assorted colors)
- 1/2 cup red onion, thinly sliced
- 1/4 cup fresh basil or parsley, chopped
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- Salt and pepper to taste
Instructions
- Cook the pasta in salted boiling water according to package instructions until al dente. Drain and let cool.
- While the pasta cools, prepare your vegetables: chop cucumbers, halve cherry tomatoes, dice bell peppers, and thinly slice red onion.
- In a large bowl, combine the cooled pasta with all the chopped vegetables.
- Drizzle olive oil and lemon juice over the mixture. Season with salt and pepper; toss gently to combine.
- Fold in the fresh herbs just before serving. Chill for 30 minutes for enhanced flavors if desired.
Notes
- Feel free to customize the salad with seasonal veggies or add feta cheese for extra creaminess.
- For a gluten-free version, use gluten-free pasta made from chickpeas or brown rice.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 3g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg