Description
Experience a refreshing spring pasta salad, filled with vibrant vegetables and zesty dressing—perfect for picnics, potlucks, or light dinners.
Ingredients
Scale
- 8 oz rotini pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 red bell pepper, diced
- 1/2 cup fresh basil, chopped
- 1/4 cup extra virgin olive oil
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- 1. Cook the pasta: Boil salted water in a large pot and cook pasta until al dente (8-10 minutes). Drain and let cool.
- 2. Prepare the vegetables: Chop cherry tomatoes, cucumber, and red bell pepper into bite-sized pieces.
- 3. Make the dressing: Whisk together olive oil and lemon juice in a small bowl; season with salt and pepper.
- 4. Combine: In a large bowl, mix cooled pasta with chopped vegetables and basil.
- 5. Dress the salad: Pour the dressing over the mixture and toss gently until well coated.
- 6. Chill & serve: Refrigerate for at least 30 minutes to enhance flavors before serving chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 280 calories
- Sugar: 3g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg