Description
A vibrant and refreshing pasta salad perfect for Easter potlucks, featuring seasonal vegetables and a light dressing.
Ingredients
Scale
- 8 oz pasta (fusilli or rotini)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup bell peppers, diced
- 1/2 cup red onion, finely chopped
- 1/2 cup black olives, sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions. Drain and rinse under cold water.
- In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, bell peppers, red onion, black olives, and parsley.
- In a small bowl, whisk together the olive oil, red wine vinegar, garlic powder, salt, and pepper.
- Pour the dressing over the pasta salad and toss to combine.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
- Feel free to add your favorite vegetables or proteins.
- This salad can be made a day in advance for better flavor.
- Adjust the dressing ingredients to taste.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg