Description
This Healthy Zesty Italian Cold Pasta Salad is a vibrant dish that balances acidic brightness, earthy herbs, and crisp vegetables, perfect for meal prep and healthy eating.
Ingredients
Scale
12 oz Chickpea or Brown Rice Fusilli
1 medium English Cucumber, diced
1 pint Cherry Tomatoes, halved
2 total Bell Peppers, red and yellow, diced
1/4 cup Red Onion, finely minced
1/4 cup Fresh Parsley, chopped
1/2 cup Kalamata Olives, pitted and sliced
1/2 cup Extra Virgin Olive Oil
1/3 cup Red Wine Vinegar
1 tsp Raw Honey or Maple Syrup
Dried Oregano, Garlic Powder, Salt, Pepper to taste
Instructions
- Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop cooking
- In a small glass jar or bowl, whisk together the extra virgin olive oil, red wine vinegar, honey, dried oregano, garlic powder, salt, and black pepper until emulsified
- Dice the cucumbers, bell peppers, and onion, ensuring uniform pieces
- In a large mixing bowl, combine the cooled pasta, chopped vegetables, and olives. Pour two-thirds of the dressing over and toss gently
- Cover and refrigerate for at least 30 minutes to allow flavors to meld
- Before serving, add the remaining dressing and fresh parsley, then toss and adjust seasoning as needed
Notes
To make grain-free, substitute pasta with spiralized zucchini or heart of palm pasta.
To reduce the bite of red onions, soak them in cold water for 10 minutes before adding.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Cold Toss
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 310 kcal
- Sugar: 4g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg