Description
Delight in this vibrant Vegetarian Italian Pasta Salad, showcasing the essence of Italian cuisine with its colorful vegetables, zesty dressing, and perfectly cooked al dente pasta. This dish is not only a feast for the eyes but also a celebration of fresh, wholesome ingredients. Perfect for summer gatherings or quick weeknight dinners, it offers versatility, allowing you to customize based on seasonal produce or personal preferences. Enjoy a healthy, balanced meal that’s both delicious and easy to prepare!
Ingredients
Scale
- 8 oz (225g) pasta (fusilli, penne, or farfalle)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup bell peppers (any color), diced
- ½ cup red onion, finely chopped
- ½ cup Kalamata olives, pitted and sliced
- 1 cup mozzarella balls (bocconcini)
- ½ cup fresh basil leaves
- ¼ cup extra virgin olive oil
- 2 tbsp red wine vinegar
- Salt and pepper to taste
- 1 tsp Italian herbs
Instructions
- Cook pasta according to package instructions until al dente. Drain and let cool.
- Chop cherry tomatoes, cucumber, bell peppers, and red onion; place them in a large mixing bowl.
- Add Kalamata olives and mozzarella balls to the vegetables.
- Once cooled, add pasta to the vegetable mixture and toss gently.
- In a separate bowl, whisk together olive oil, red wine vinegar, salt, pepper, and Italian herbs. Adjust seasoning as desired.
- Pour dressing over the salad and toss until well combined. Garnish with fresh basil leaves before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (approximately 200g)
- Calories: 320
- Sugar: 2g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 15mg