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Fresh Garden Vegetable Pasta Salad

fresh garden vegetable pasta salad - featured image
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A light, crisp, and refreshing pasta salad bursting with fresh garden vegetables and a zesty dressing, perfect for easy healthy meals.

Ingredients

Scale
  • 8 ounces (225g) rotini or bowtie pasta
  • 1 large English cucumber, diced
  • 1 cup (150g) cherry tomatoes, halved
  • 1 medium red bell pepper, finely chopped
  • 1/4 cup red onion, finely minced
  • 1/4 cup chopped fresh basil and parsley
  • 1/3 cup (80ml) extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon honey or maple syrup
  • 1 small clove garlic, minced
  • Salt and pepper to taste
  • Optional: 1/2 cup (75g) crumbled feta cheese

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces (225g) of pasta and cook according to package instructions (usually 9-11 minutes) until al dente. Stir occasionally to prevent sticking.
  2. Drain pasta in a colander and rinse briefly under cold water to stop cooking and cool it down. Shake off excess water well.
  3. While pasta cooks, dice 1 English cucumber, halve 1 cup (150g) of cherry tomatoes, finely chop 1 red bell pepper and 1/4 cup red onion. Chop 1/4 cup fresh basil and parsley finely.
  4. In a small bowl, whisk together 1/3 cup (80ml) extra virgin olive oil, 2 tablespoons red wine vinegar, 1 teaspoon honey or maple syrup, and 1 minced garlic clove. Season with salt and pepper to taste. Whisk until the dressing emulsifies slightly.
  5. In a large mixing bowl, combine the pasta, chopped vegetables, and fresh herbs. Pour the dressing over and toss gently but thoroughly to coat evenly. If using, fold in 1/2 cup crumbled feta cheese.
  6. Let the salad sit for at least 10 minutes at room temperature so the flavors marry. Taste and adjust seasoning if needed before serving.

Notes

Toss veggies in ice water for 5 minutes before adding to keep them extra crisp. Stir pasta into dressing while still warm for better flavor absorption. Use gluten-free pasta for gluten sensitivities. Skip or substitute feta for vegan option. Season gradually to avoid oversalting. Let salad rest 10-15 minutes before serving for best flavor.

Nutrition

Keywords: pasta salad, vegetable salad, healthy meals, easy recipe, garden vegetables, vegetarian, gluten-free option

Find it online: https://chloeplate.com/fresh-garden-vegetable-pasta-salad-recipe-for-easy-healthy-meals/