Description
A fresh and colorful summer vegetable pasta salad.
Ingredients
Scale
- 8 oz pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup bell peppers, chopped
- 1/2 cup red onion, diced
- 1/4 cup fresh basil, chopped
- 1/4 cup olive oil
- 2 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions.
- Drain and rinse the pasta under cold water.
- In a large bowl, combine the pasta, cherry tomatoes, cucumber, bell peppers, and red onion.
- In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper.
- Pour the dressing over the pasta salad and toss to combine.
- Add the fresh basil and mix gently.
- Chill in the refrigerator for 30 minutes before serving.
Notes
- Use any seasonal vegetables you like.
- Can be served cold or at room temperature.
- Great for picnics and barbecues.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
Keywords: summer vegetable pasta salad