Description
A vibrant and flavorful pasta salad perfect for spring picnics, packed with fresh vegetables and a tangy lemon herb dressing.
Ingredients
Scale
- 1 pound pasta (rotini, farfalle, or penne)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, thinly sliced
- 1/2 cup bell peppers, diced (any color)
- 1/2 cup Kalamata olives, halved
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- 1/4 cup olive oil
- 3 tablespoons lemon juice
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Cook pasta according to package directions until al dente. Drain and rinse with cold water.
- Prepare all the vegetables.
- In a small bowl, whisk together the olive oil, lemon juice, garlic, Dijon mustard, oregano, salt, and pepper.
- In a large bowl, combine the cooked pasta, vegetables, parsley, and basil.
- Pour the dressing over the pasta mixture and toss gently.
- Cover and refrigerate for at least 30 minutes.
- Before serving, toss gently and garnish with fresh herbs, if desired.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Cuisine: Mediterranean
Nutrition
- Calories: 350
- Sugar: 6g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 2g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 0mg
Keywords: pasta salad, spring, picnic, vegetables, lemon