Description
This Vegetarian Italian Pasta Salad is a vibrant and nutritious dish that combines al dente pasta with fresh vegetables, making it perfect for a light meal or as a side at potlucks. Ready in just 30 minutes, this customizable recipe allows you to mix and match ingredients based on your preferences or what’s in season. Enjoy it cold or at room temperature, and let its delightful flavors brighten your table!
Ingredients
Scale
- 8 oz rotini or penne pasta
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1 cup bell peppers (red, yellow, or green), chopped
- 1/4 cup red onion, thinly sliced
- 1/2 cup olives (black or green), sliced
- 2 cups fresh spinach
- 1/2 cup Italian dressing (store-bought or homemade)
Instructions
- Boil salted water in a large pot. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water.
- While the pasta cools, wash and chop cherry tomatoes, cucumber, bell peppers, and red onion into bite-sized pieces.
- In a large mixing bowl, combine cooled pasta with all chopped vegetables. Add olives and spinach.
- Drizzle Italian dressing over the salad mixture and toss well to combine. Adjust dressing amount to taste.
- Cover the salad with plastic wrap or transfer it to an airtight container. Refrigerate for at least 30 minutes.
- Give the salad another toss before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: Approximately 1 cup (180g)
- Calories: 250
- Sugar: 3g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg