Summer Pasta Salad
Servings: 8 servings (6 cups total)
Calories: 273cal
Ingredients
- 1 pound pasta cooked al dente and cooled*
- ¾ cup cherry tomatoes halved or chopped
- 1 large orange sweet bell pepper chopped
- ¾ cup cucumber chopped
- ¼ cup red onion chopped
- ¼ cup crushed pineapple canned
- Small handful basil chopped
- 3 Tablespoons olive oil or to taste
- Salt and pepper to taste
Instructions
- Cook the pasta to al dente, according to package directions. Rinse and allow to cool as you prepare your vegetables.1 pound pasta
- Combine the chopped vegetables, pineapple, and pasta in a large serving bowl.3/4 cup cherry tomatoes, 1 large orange sweet bell pepper, 1/4 cup crushed pineapple, 3/4 cup cucumber, 1/4 cup red onion
- Pour olive oil over the pasta, vegetables, and pineapple and stir to coat. Season to taste with salt, pepper, and chopped fresh basil.3 Tablespoons olive oil
Video
Notes
- The flavor gets even better after keeping the salad in the fridge overnight.
- You can use a mixture of regular and whole-grain pasta for some added fiber and protein.
- If you're wondering what fun add-ins you could incorporate to this already overflowing salad, try including sunflower seeds, feta cheese, bacon, or sun-dried tomatoes.
- While we give you a list of suggested vegetables in this recipe, almost any of these vegetables can be swapped out for other alternatives in their color family.
- We used rotini noodles, but penne, macaroni elbows, or Farfalle are all good substitutes!
- I always use my herb scissors to make quick work of chopped fresh herbs.
Nutrition
Serving: 1serving (3/4 cup) | Calories: 273cal | Carbohydrates: 46g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 6mg | Potassium: 234mg | Fiber: 3g | Sugar: 4g | Vitamin A: 723IU | Vitamin C: 31mg | Calcium: 19mg | Iron: 1mg
