Summer Vegetable Pasta Salad
Servings: 8
Calories: 231cal
Ingredients
Pasta Salad
- ½ lb of mini farfalle or your choice of pasta, cooked al dente
- 2 medium red bell peppers chopped
- 2 medium cucumbers cut into rounds, then sliced in half
- ½ cup chopped red onion
- 2 cups sungold or cherry tomatoes halved
- 3.5 oz feta crumbled
- handful of basil chiffonade
Dressing
- ¼ cup olive oil
- ½ cup red wine vinegar
- 1 tablespoon chopped parsley
- 1 tablespoon chopped basil
- 2 tablespoons Dijon mustard
- 1 clove garlic crushed
- 1 teaspoon sugar
- salt and pepper to taste
Instructions
Dressing
- Combine all dressing ingredients in jar and shake vigorously. Adjust salt and pepper as needed. Set aside.
Pasta Salad
- Cook your Mini Farfalle according to package directions to al dente
- While your pasta is cooking, chop peppers, cucumbers, red onion, and tomatoes.*
- Combine chopped onions with a couple tablespoons of the dressing. The vinegar in the dressing takes a bit of the "bite" out of the onions.
- Cut your basil chiffonade.
- Drain pasta and rinse with cold water to cool.
- Mix pasta with chopped vegetables, basil chiffonade, and crumbled feta.
- Pour dressing over the top and mix. Don't add all of the dressing at once...dress the salad to your taste.**
Notes
If making salad a day ahead of time, I'd recommend chopping your tomatoes on the day you plan to serve it and adding them to the salad then.
*I usually have a little bit of salad dressing that I can then use to dress salad greens on another day.
*I usually have a little bit of salad dressing that I can then use to dress salad greens on another day.
Nutrition
Serving: 1cup | Calories: 231cal | Carbohydrates: 27g | Protein: 6g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 191mg | Potassium: 308mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1255IU | Vitamin C: 49.6mg | Calcium: 85mg | Iron: 1.1mg
