Summer Vegetable Pasta Salad
Savor the taste of summer with this vibrant Summer Vegetable Pasta Salad. Bursting with fresh vegetables and perfectly cooked pasta, this dish is tossed in a light lemon and olive oil dressing that will make your taste buds sing. Ideal for picnics, barbecues, or casual dinners, it’s easy to prepare and visually stunning—guaranteeing smiles all around!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Side Dish
- Method: Cold Mixing
- Cuisine: American
Ingredients
Scale
- 2 cups farfalle pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup bell peppers (any color), diced
- 1/2 cup red onion, thinly sliced
- 1/4 cup fresh basil, chopped
- 1/4 cup extra virgin olive oil
- 2 tbsp freshly squeezed lemon juice
- Salt and pepper to taste
Instructions
- Cook the pasta in a large pot of salted boiling water until al dente (about 8-10 minutes). Drain and rinse under cold water to cool.
- While the pasta cooks, chop the cherry tomatoes, cucumber, bell peppers, and red onion.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- In a large bowl, combine cooled pasta with chopped vegetables. Drizzle with dressing and toss gently to combine.
- Cover and chill in the refrigerator for at least 30 minutes before serving.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 250
- Sugar: 3g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 0mg