Description
Brighten your day with this simple spring pasta salad, bursting with fresh vegetables and zesty flavors. Perfect for picnics or light lunches, this dish combines tender rotini pasta with crunchy cucumbers, sweet cherry tomatoes, and a tangy balsamic dressing.
Ingredients
Scale
- 2 cups rotini pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup bell peppers (any color), sliced
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh basil or parsley, chopped
- 3 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
Instructions
- Cook rotini pasta according to package instructions in salted boiling water until al dente (about 8-10 minutes). Drain and cool slightly.
- While the pasta cooks, chop the cherry tomatoes, cucumber, bell peppers, and red onion.
- In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper.
- In a large mixing bowl, combine cooked pasta with chopped vegetables. Pour the dressing over the top and toss gently.
- Add fresh herbs and mix well. Serve chilled or at room temperature for the best flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 280
- Sugar: 3g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg