Description
A refreshing Italian pasta salad perfect for picnics or gatherings. It combines pasta with fresh vegetables and a tangy dressing.
Ingredients
Scale
- 8 oz pasta (penne or rotini)
- 1 cup cherry tomatoes, halved
- 1/2 cup black olives, sliced
- 1/2 cup red onion, diced
- 1/2 cup bell peppers, diced
- 1/4 cup fresh basil, chopped
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Cook pasta according to package instructions. Drain and rinse under cold water.
- In a large bowl, combine pasta, cherry tomatoes, olives, red onion, bell peppers, and basil.
- In a small bowl, whisk olive oil, red wine vinegar, oregano, salt, and pepper.
- Pour dressing over the pasta mixture and toss gently to coat.
- Refrigerate for at least 30 minutes before serving.
Notes
- Use gluten-free pasta if needed.
- Add mozzarella cubes or salami for extra flavor.
- Adjust vinegar and oil ratio to taste.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Salad
- Method: No-Cook (after pasta)
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
Keywords: Italian pasta salad, easy salad recipe, picnic food