Description
Mouthwatering vegetable pasta salad brings Mediterranean sunshine to your plate, combining fresh garden veggies and tender pasta. Crisp ingredients mingle with zesty herbs, creating a light, refreshing meal perfect for summer gatherings and quick lunches.
Ingredients
Scale
- 340 g (12 oz) pasta (rotini, penne, or bowtie)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 red bell pepper, diced
- ½ cup shredded carrots
- ½ cup broccoli florets (blanched or raw)
- ½ cup black olives, sliced (optional)
- ½ cup feta cheese or mozzarella pearls (optional)
- ¼ cup red onion, finely diced
- ⅓ cup (80 ml) olive oil
- 3 tablespoons red wine vinegar or lemon juice
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1 teaspoon Italian seasoning
- Salt to taste
- Pepper to taste
Instructions
- Pasta Preparation: Boil pasta to al dente perfection, then immediately shock in an ice bath to halt cooking and preserve vibrant texture. Thoroughly drain excess water.
- Dressing Creation: Craft a zesty vinaigrette by vigorously blending olive oil, vinegar, robust mustard, minced garlic, aromatic Italian seasoning, and a pinch of salt and pepper until emulsified and smooth.
- Vegetable Assembly: Meticulously chop tomatoes, cucumber, bell pepper, carrots, broccoli, and onion into uniform, bite-sized pieces. Integrate sliced olives and crumbled cheese for additional flavor complexity.
- Salad Fusion: Gently fold pasta and prepared vegetables together, ensuring even distribution. Drizzle the homemade dressing over the mixture, tossing delicately to coat every ingredient with the vibrant seasoning.
- Flavor Development: Refrigerate the salad for a minimum of 30 minutes, allowing ingredients to marinate and flavors to meld harmoniously. Serve chilled for maximum taste and refreshing appeal.
Notes
- Choose short pasta shapes like rotini or penne that hold dressing well and are easy to mix with vegetables.
- Cut vegetables into uniform, bite-sized pieces to ensure even distribution and consistent texture throughout the salad.
- Let the salad rest in the refrigerator for at least 30 minutes to allow ingredients to marinate and develop a more intense, blended taste.
- Add grilled chicken, chickpeas, or tofu to transform this vegetable pasta salad into a complete, protein-packed meal for different dietary needs.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Appetizer, Snacks
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 5
- Calories: 180
- Sugar: 3 g
- Sodium: 250 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 5 mg