Description
Summer Pasta Salad is a vibrant and refreshing dish perfect for picnics, barbecues, or light dinners. Bursting with colorful veggies like cherry tomatoes, cucumbers, and bell peppers, this salad is tossed with fusilli pasta in a zesty dressing of olive oil and balsamic vinegar. Each bite brings the essence of summer, making it a crowd-pleaser that will elevate any outdoor gathering. Easy to customize and prepare, this delightful recipe ensures you can enjoy fresh flavors all season long.
Ingredients
Scale
- 8 oz fusilli pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, thinly sliced
- 1 cup bell peppers, diced (any color)
- 1/4 cup extra virgin olive oil
- 3 tbsp balsamic vinegar
- 1/4 cup fresh basil leaves
- Salt & pepper to taste
Instructions
- Cook the fusilli pasta in boiling salted water until al dente (about 8-10 minutes). Drain and cool under cold water.
- While the pasta cools, chop the cherry tomatoes, cucumber, bell peppers, and red onion.
- In a small bowl, whisk together olive oil and balsamic vinegar; season with salt and pepper.
- In a large bowl, combine cooled pasta and chopped vegetables. Pour dressing over the top and toss gently.
- Just before serving, tear fresh basil leaves over the salad and mix lightly.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 4g
- Sodium: 140mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg