Spring Garden Pasta Salad
Spring Garden Pasta Salad is a vibrant and refreshing dish that captures the essence of spring with its colorful vegetables and zesty dressing. This easy-to-make salad combines rotini pasta, juicy cherry tomatoes, crisp cucumbers, and aromatic fresh basil for a delightful burst of flavor in every bite. Perfect as a side dish for picnics or barbecues, this recipe is sure to impress family and friends while being adaptable to suit various dietary needs.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves 6
- Category: Side Dish
- Method: Salad
- Cuisine: American
Ingredients
- 8 oz rotini pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup bell peppers (mixed colors), diced
- 1/4 cup red onion, thinly sliced
- 1/2 cup fresh basil, torn
- 1/3 cup extra virgin olive oil
- 3 tbsp balsamic vinegar
- Salt & pepper to taste
Instructions
- Cook pasta in salted boiling water according to package instructions until al dente. Drain and cool under running water.
- While pasta cooks, chop cherry tomatoes, cucumber, bell peppers, and red onion into bite-sized pieces.
- In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper until combined.
- In a large bowl, combine cooled pasta with chopped vegetables. Pour dressing over the salad and toss gently to coat.
- Add torn basil leaves and give it one last gentle toss before serving.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 250
- Sugar: 3g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Feel free to customize with seasonal vegetables or add protein like grilled chicken or chickpeas for a heartier meal. For a gluten-free option, use gluten-free pasta made from rice or quinoa. To enhance flavors further, let the salad sit in the fridge for about an hour before serving.