Description
A vibrant, light pasta salad with fresh veggies, herbs, and zesty lemon vinaigrette. Ideal for summer gatherings, picnics, or quick lunches. Adaptable with seasonal produce.
Ingredients
1 pound pasta (rotini, penne, or farfalle)
1 pint cherry tomatoes (halved or quartered)
1 large cucumber (peeled, seeded, diced)
1/2 medium red onion (sliced or diced)
1 medium bell pepper (diced)
1/2 cup black olives (pitted, sliced)
1/4 cup kalamata olives (pitted, chopped, optional)
8 ounces fresh mozzarella cheese (small balls)
1/4 cup fresh basil (chopped)
1/4 cup fresh parsley (chopped)
2 lemons (zest and juice)
1/4 cup olive oil
2 tablespoons balsamic vinegar (optional for dressing)
2 cloves garlic (minced)
1 teaspoon Dijon mustard (optional)
Salt and black pepper to taste
8 ounces feta cheese (crumbled, optional)
Instructions
Cook pasta according to package instructions, drain, and chill for 15 minutes
Meanwhile, prepare vegetables (soak red onion in cold water for 10 minutes to reduce bite)
Whisk together lemon zest, lemon juice, olive oil, balsamic vinegar, garlic, Dijon mustard, salt, and pepper for dressing
In a large bowl, combine cooked pasta, cherry tomatoes, cucumber, red onion, bell pepper, olives, mozzarella, herbs, and crumbled feta (if using)
Toss with dressing until well coated
Chill salad for at least 30 minutes before serving to allow flavors to meld
Notes
Chill salad at least 30 minutes for best flavor absorption
Feta is optional for dietary flexibility
Substitute gluten-free pasta as needed
Use any combination of fresh vegetables or garden produce
Dressing can be adjusted with more olive oil or lemon juice to taste
- Prep Time: 15
- Cook Time: 10
- Category: Summer Desserts
- Method: Mix and Chill
- Cuisine: Mediterranean/Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 5g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 35mg