Description
This refreshing Light Summer Pasta Salad is perfect for warm days, featuring seasonal vegetables and a light dressing that keeps it healthy and delicious.
Ingredients
Scale
- 8 oz (225 g) pasta of your choice (e.g., penne, fusilli)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup bell pepper, diced
- 1/2 cup red onion, thinly sliced
- 1 cup fresh mozzarella balls, halved
- 1/4 cup fresh basil, chopped
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
- In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, bell pepper, red onion, mozzarella, and fresh basil.
- In a small bowl, whisk together the olive oil, red wine vinegar, garlic powder, salt, and pepper.
- Pour the dressing over the pasta salad and toss to combine.
- Serve immediately or refrigerate for 30 minutes to let the flavors meld.
Notes
- Feel free to add any other seasonal vegetables you love, such as zucchini or radishes.
- This salad can be made ahead of time and stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4
- Sodium: 150
- Fat: 15
- Saturated Fat: 4
- Carbohydrates: 42
- Fiber: 3
- Protein: 10
- Cholesterol: 15
Keywords: light summer pasta salad, healthy pasta salad, easy summer salad, vegetarian pasta salad, fresh pasta salad