Description
This vibrant summer pasta salad is packed with fresh vegetables, al dente pasta, and a light dressing, perfect for picnics or quick weeknight dinners.
Ingredients
Scale
- 8 oz (225 g) pasta (fusilli, penne, or rotini)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup bell pepper, diced (any color)
- 1/2 cup red onion, finely chopped
- 1/2 cup black olives, sliced
- 1/4 cup fresh basil, chopped
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 1 tsp garlic powder
- Salt and pepper to taste
- Parmesan cheese, for serving (optional)
Instructions
- Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
- In a large mixing bowl, combine the cooled pasta, cherry tomatoes, cucumber, bell pepper, red onion, black olives, and basil.
- In a small bowl, whisk together the olive oil, red wine vinegar, garlic powder, salt, and pepper.
- Pour the dressing over the pasta salad and toss until everything is evenly coated.
- Serve immediately or refrigerate for 30 minutes to let the flavors meld. Top with Parmesan cheese if desired.
Notes
- Feel free to customize with your favorite vegetables or proteins like grilled chicken or chickpeas.
- This salad keeps well in the fridge for up to 3 days, making it great for meal prep.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4
- Sodium: 200
- Fat: 12
- Saturated Fat: 2
- Carbohydrates: 30
- Fiber: 3
- Protein: 6
- Cholesterol: 0
Keywords: easy summer pasta salad, quick pasta salad, fresh pasta salad, summer salad recipe, picnic salad, vegetarian pasta salad