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Garden Pasta Salad

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings
Calories 350
A fresh and colorful pasta salad perfect for picnics and gatherings, combining vibrant vegetables with a tangy lemon-olive oil dressing.

Ingredients

Pasta

  • 12 oz rotini pasta (or your favorite short pasta)

Vegetables

  • 1 cup cherry tomatoes (halved)
  • 1 cup cucumber (diced)
  • 0.5 cup red bell pepper (diced)
  • 0.5 cup yellow bell pepper (diced)
  • 0.25 cup red onion (finely chopped)
  • 0.5 cup shredded carrots
  • 0.25 cup black olives (sliced)

Herbs and Dressing

  • 0.25 cup fresh parsley (chopped)
  • 0.25 cup fresh basil (chopped)
  • 0.33 cup extra-virgin olive oil
  • 3 tbsp lemon juice (freshly squeezed)
  • 1 tsp Dijon mustard
  • 1 clove garlic (minced)
  • 0.5 tsp salt (adjust to taste)
  • 0.25 tsp black pepper
  • 0.5 tsp sugar or honey (optional, balances acidity)

Instructions 

  • Cook the pasta according to package instructions, then drain and rinse with cold water.
  • In a large bowl, combine cooked pasta with chopped vegetables and herbs.
  • Whisk together olive oil, lemon juice, Dijon mustard, garlic, salt, pepper, and honey or sugar to make the dressing.
  • Pour the dressing over the pasta and vegetables, tossing to combine.
  • Serve immediately or refrigerate for up to 2 hours before serving.

Notes

For extra flavor, add some crumbled feta or grated Parmesan.
Calories: 350kcal
Cost: $12
Course: Salad
Cuisine: American
Keyword: Pasta