pasta veggie salad
This refreshing Pasta Veggie Salad is a delightful combination of colorful vegetables mixed with tender pasta. It is perfect as a light meal or a side dish at gatherings. This dish is nutritious, quick to make, and bursting with flavor.
Equipment
- 1 large pot
- 1 colander
- 1 large mixing bowl
- 1 whisk
- 1 cutting board
Ingredients
- 8 ounces pasta such as fusilli or penne
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- 1 cup bell pepper diced (any color)
- 1 cup broccoli florets
- 1/2 cup red onion finely chopped
- 1/2 cup feta cheese crumbled (optional)
- 1/4 cup fresh parsley chopped
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon garlic powder
- to taste salt
- to taste pepper
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente, typically 8-10 minutes. Drain the pasta in a colander and set aside to cool.
- In a large mixing bowl, combine cherry tomatoes, cucumber, bell pepper, broccoli, red onion, and parsley.
- In a separate small bowl, whisk together olive oil, red wine vinegar, garlic powder, salt, and pepper.
- Add the cooked pasta to the bowl with the vegetables. Pour the dressing over the mixture and toss gently to combine.
- If using, sprinkle the feta cheese on top and give it a final gentle toss.
- Serve immediately or chill in the refrigerator for about 30 minutes to enhance the flavors.
- For added protein, consider incorporating chickpeas or grilled chicken.
- You can customize the salad by adding other vegetables or herbs based on your preferences.
Notes
For added protein, consider incorporating chickpeas or grilled chicken.
You can customize the salad by adding other vegetables or herbs based on your preferences.