Description
This Italian Pasta Salad with Vegetables is a vibrant dish celebrating the colors of the Mediterranean with a perfect balance of flavor and texture.
Ingredients
Scale
16 oz Fusilli or Rotini Pasta
1/2 cup Extra Virgin Olive Oil
1/4 cup Red Wine Vinegar
1 tablespoon Raw Honey
1 Large English Cucumber
2 cups Cherry Tomatoes
2 Medium Bell Peppers (Red & Yellow)
1/2 cup Red Onio
1/2 cup Kalamata Olives
1/2 cup Fresh Basil and Parsley (total)
Instructions
- Boil the Pasta: Bring a large pot of salted water to a rolling boil. Cook your pasta until it is perfectly al dente. Drain and set aside in a large mixing bowl
- Prepare the Signature Vinaigrette: In a small jar or bowl, whisk together the olive oil, red wine vinegar, honey, and seasonings
- Dress the Warm Pasta: Pour half of the dressing over the warm pasta to soak up the flavors
- Chop the Vegetables: Dice cucumbers, bell peppers, and onions into uniform pieces. Halve the tomatoes and slice olives
- Combine and Toss: Add vegetables, olives, and fresh herbs to the pasta. Pour the remaining dressing and toss gently
- Chill and Marinate: Cover and refrigerate for at least 30 minutes
- Final Garnish: Before serving, crumble fresh feta or goat cheese over the top
Notes
For a gluten-free version, use chickpea or lentil-based pasta.
For a vegan option, omit feta cheese or use a vegan alternative.
Soak diced red onions in cold water to remove harsh flavors.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 310 kcal
- Sugar: 4g
- Sodium: 300 mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg