Go Back
–+ servings

Pasta Salad

A refreshing and colorful pasta salad perfect for picnics and gatherings, featuring seasonal vegetables and a tangy dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Italian
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Pasta
  • 8 oz pasta (fusilli or penne) cooked and cooled
Vegetables
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 1 cup bell pepper diced
  • 1/2 cup red onion finely chopped
  • 1/2 cup black olives sliced
Dressing
  • 1/4 cup olive oil
  • 2 tbsp red wine vinegar
  • 1 tsp dijon mustard
  • 1 clove garlic minced
  • 1 tsp dried oregano
Garnish
  • 1/4 cup fresh parsley chopped
  • 1/4 cup parmesan cheese grated

Method
 

Prepare the Pasta
  1. Cook the pasta according to package instructions. Drain and rinse under cold water to cool.
Mix the Vegetables
  1. In a large mixing bowl, combine the cherry tomatoes, cucumber, bell pepper, red onion, and black olives.
Make the Dressing
  1. In a small bowl, whisk together the olive oil, red wine vinegar, dijon mustard, minced garlic, oregano, salt, and pepper.
Combine Everything
  1. Add the cooled pasta to the vegetable mixture. Pour the dressing over the top and toss to combine.
Garnish and Serve
  1. Sprinkle with fresh parsley and grated parmesan cheese before serving.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 6gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 5mgSodium: 200mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 1mg

Notes

This pasta salad can be made ahead of time and stored in the refrigerator for up to 3 days.

Tried this recipe?

Let us know how it was!