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Pasta Salad

A vibrant and flavorful pasta salad featuring fresh vegetables, pasta, and a zesty dressing, perfect as a side dish or light main course.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Main Course, Side Dish
Cuisine: American, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 8 oz pasta (rotini, penne, or fusilli) Use gluten-free pasta if needed.
  • 1 cup bell peppers (red, yellow, or green) Chopped into bite-sized pieces.
  • 1 cup cherry tomatoes Halved.
  • 1 cup cucumbers Diced.
  • 1/2 cup red onion Chopped.
Cheese and Dressing
  • 1/2 cup feta or mozzarella cheese Crumbled or diced.
  • 1/4 cup olive oil For dressing.
  • 2 tbsp vinegar (balsamic or red wine) For dressing.
  • to taste salt and pepper For seasoning.
Protein Options
  • 1 cup cooked chickpeas, grilled chicken, or shrimp Choose one or more for added protein.

Method
 

Cooking the Pasta
  1. Begin by cooking the pasta according to package instructions until al dente.
  2. Once cooked, drain the pasta and rinse under cold water to stop the cooking process.
Preparing the Salad
  1. While the pasta cooks, chop your vegetables into bite-sized pieces.
  2. In a large bowl, combine the cooled pasta with the chopped vegetables, cheese, and any additional protein.
Making the Dressing
  1. In a small bowl, whisk together olive oil, vinegar, salt, and pepper to create a dressing.
  2. Pour the dressing over the pasta salad and toss gently to combine.
Serving
  1. Let the salad sit for at least 10 minutes before serving to allow flavors to meld.
  2. Serve in a large bowl, garnished with extra herbs or cheese if desired.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to three days. Feel free to experiment with variations such as Mediterranean style or Asian-inspired.