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Summer Pasta Salad
Annie Graves

Summar Pasta Salad

Brighten up your summer with this zesty Summer Pasta Salad! Packed with fresh veggies, herbs, and a tangy dressing, it’s the perfect dish for picnics, BBQs, or a light lunch.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6
Course: Lunch
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 8 oz of your favorite pasta
  • 1 cup of cherry tomatoes halved
  • 1 cucumber diced
  • 1 bell pepper diced
  • 1/2 cup of your favorite cheese cubed (we recommend mozzarella)
  • 1/4 cup of red onion finely chopped
Dressing
  • 1/4 cup olive oil
  • 2 tbsp vinegar
  • 1 tbsp mustard
  • salt and pepper to taste.

Method
 

  1. Cook the pasta according to package instructions. Rinse under cold water to cool.
  2. Combine the cooked pasta, cherry tomatoes, cucumber, bell pepper, cheese, and red onion in a large bowl.
  3. In a separate bowl, whisk together the dressing ingredients.
  4. Pour the dressing over the pasta salad and toss until well coated.
  5. Refrigerate for at least 30 minutes before serving. Enjoy!

Notes

Nutritional Information (Per Serving - 1 cup):

  • Calories: 250
  • Carbohydrates: 30g
  • Protein: 6g
  • Fat: 12g
  • Saturated Fat: 2g
  • Sodium: 350mg
  • Fiber: 3g
  • Sugar: 4g

 

Notes/Advice:

  • Additions/Subtractions:
    • Feel free to mix and match your favorite vegetables—zucchini, carrots, or snap peas would be great additions.
    • If you prefer a tangier salad, add a bit more vinegar or lemon juice to the dressing.
    • This salad is versatile and can easily be adapted to whatever fresh produce is in season.