Vegetable Pasta Salad

This vibrant Vegetable Pasta Salad is a hearty and refreshing dish, perfect for warm weather or as a light dinner. Packed with colorful vegetables and tossed in a zesty dressing, it’s both satisfying and nutritious.

Ingredients

• Gluten-free pasta - 150 grams
• Cherry tomatoes - 100 grams, halved
• Cucumber - 1 medium, diced
• Bell pepper (red) - 1, diced
• Red onion - 1/4, finely chopped
• Olive oil - 2 tablespoons
• Lemon juice - 1 tablespoon
• Dried oregano - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh parsley - 2 tablespoons, chopped

Steps

1. Cook the gluten-free pasta according to package instructions until al dente, then drain and rinse under cold water to stop the cooking process.
2. In a large mixing bowl, combine the cherry tomatoes, cucumber, bell pepper, and red onion.
3. In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and black pepper to create the dressing.
4. Add the cooled pasta to the vegetables in the mixing bowl, pour the dressing over, and toss gently to combine.
5. Garnish with fresh parsley before serving.

Nutrition

• Calories: 320
• Protein: 8 g
• Carbs: 45 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and antioxidants from fresh vegetables.
• High in fiber, promoting digestive health.

Tags