Description
A vibrant and refreshing Summer Pasta Salad filled with crunchy vegetables and aromatic herbs, perfect for warm weather gatherings.
Ingredients
Scale
- 8 oz Pasta (fusilli, penne, or rotini)
- 1 cup Cherry Tomatoes, halved
- 1 cup English Cucumbers, diced
- 1 cup Bell Peppers (red, yellow, or orange), diced
- 1/2 Red Onion, finely chopped
- 1/4 cup Fresh Basil, chopped
- 1/4 cup Fresh Parsley, chopped
- 1/4 cup Olive Oil
- 2 tbsp Lemon Juice
- 1 clove Garlic, minced
- Salt, to taste
- Pepper, to taste
Instructions
- Boil the pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook for 8-10 minutes until al dente. Drain and rinse under cold water.
- Chop the veggies: While the pasta cools, chop the cherry tomatoes, cucumber, bell peppers, and red onion into bite-sized pieces.
- Whisk the dressing: In a mixing bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper.
- Combine the salad: In a large mixing bowl, combine the cooled pasta with the chopped vegetables and gently fold in the fresh herbs.
- Dress and chill: Drizzle the dressing over the salad and toss gently. Chill in the fridge for at least 30 minutes before serving.
Notes
For best flavor, chill the salad before serving. Perfect for meal prepping as it keeps well in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 4g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg