Description
This vibrant salad is a delightful medley of fresh vegetables and pasta, perfect for picnics, barbecues, or any gathering.
Ingredients
Scale
- 8 oz rotini pasta
- 1 cup diced cucumbers
- 1 cup halved cherry tomatoes
- 1 cup diced bell peppers (mix of red, yellow, and orange)
- ½ cup thinly sliced red onion
- ¼ cup chopped fresh basil or parsley
- ¼ cup extra virgin olive oil
- 2 tbsp freshly squeezed lemon juice
- Salt and pepper to taste
Instructions
- Cook the rotini in salted boiling water according to package instructions until al dente. Drain and let cool slightly.
- In a large mixing bowl, combine the cucumbers, cherry tomatoes, bell peppers, red onion, and herbs.
- Add the cooled pasta to the bowl with the vegetables.
- In a separate bowl, whisk together olive oil, lemon juice, salt, and pepper. Pour over the salad and toss gently to combine.
- Chill in the refrigerator for at least 30 minutes before serving to enhance flavors.
Notes
- Swap in seasonal vegetables for variety.
- Add nuts or cheese for extra flavor and texture.
- Store leftovers in an airtight container in the fridge for up to three days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 220
- Sugar: 3g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg