Description
A delightful medley of fresh ingredients and tender pasta, perfect for any occasion.
Ingredients
Scale
- 250 g (2 cups) short pasta, such as fusilli or rotini
- 1 bell pepper, diced
- 250 g (1 cup) cherry tomatoes, halved
- 1 cucumber, diced
- 60 ml (¼ cup) olive oil
- 30 ml (2 tablespoons) red wine vinegar
- Salt, to taste
- Pepper, to taste
- Fresh basil or parsley, for garnish
- Chickpeas or grilled chicken (optional, for protein)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the short pasta and cook according to package instructions until al dente, about 8–10 minutes. Drain and rinse under cold water.
- Prepare the vegetables: While the pasta cooks, chop the bell pepper, halve the cherry tomatoes, and dice the cucumber. Set aside in a mixing bowl.
- Make the dressing: In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper. Adjust seasoning as desired.
- Combine ingredients: In the mixing bowl with the vegetables, add the cooled pasta and pour the dressing over it. Toss well to combine all ingredients.
- Chill and serve: Cover the salad and refrigerate for at least 30 minutes to let the flavors meld. Serve with fresh herbs on top.
Notes
This salad can be made a day in advance for deeper flavor. Add fresh herbs just before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 240mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg