Description
A refreshing cold pasta salad with sweet, crunchy vegetables and a tangy vinaigrette, perfect for summer picnics.
Ingredients
Scale
- 250 g (2 cups) fusilli or penne pasta
- 150 g (1 cup) diced bell peppers
- 100 g (1 cup) halved cherry tomatoes
- 100 g (1 cup) diced cucumbers
- 80 g (½ cup) kalamata olives
- 100 g (1 cup) cubed mozzarella cheese
- 60 ml (¼ cup) olive oil
- 30 ml (2 tablespoons) red wine vinegar
- Salt, to taste
- Pepper, to taste
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 8-10 minutes. Drain and rinse under cold water.
- Prepare the vegetables: Chop bell peppers, halve cherry tomatoes, and dice cucumbers. Set aside.
- Make the dressing: Whisk together olive oil, red wine vinegar, salt, and pepper to taste.
- Combine the ingredients: Add cooled pasta to vegetables, pour dressing, and toss gently. Mix in kalamata olives and mozzarella.
- Chill and serve: Cover and refrigerate for at least 30 minutes before serving.
Notes
For added flavor, let the dressing sit for a few minutes before mixing it into the salad. Use seasonal veggies for the best taste.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Chilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 25mg