Vegetable Pasta Salad Bowl

This Vegetable Pasta Salad Bowl is a vibrant and fresh dish packed with colorful vegetables and tossed in a light dressing, making it perfect for a summer side dish. It's not only delicious but also a great way to incorporate more veggies into your diet.

Ingredients

• Pasta (rotini or fusilli) - 150 grams
• Cherry tomatoes - 200 grams, halved
• Cucumber - 1 medium, diced
• Bell pepper (any color) - 1 medium, diced
• Red onion - 1/4 medium, finely chopped
• Fresh parsley - 2 tablespoons, chopped
• Olive oil - 3 tablespoons
• Red wine vinegar - 1 tablespoon
• Dijon mustard - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon

Steps

1. Bring a large pot of salted water to a boil and add the pasta. Cook according to package instructions until al dente, approximately 8-10 minutes.
2. While the pasta is cooking, prepare the vegetables by dicing the cucumber and bell pepper, halving the cherry tomatoes, and finely chopping the red onion and parsley.
3. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and black pepper to create the dressing.
4. Once the pasta is cooked, drain it and rinse under cold water to cool it down. Let it sit for a few minutes to ensure it is no longer warm.
5. In a large bowl, combine the cooled pasta, diced cucumber, bell pepper, cherry tomatoes, red onion, and parsley.
6. Pour the dressing over the salad and toss gently until all ingredients are well coated.
7. Serve immediately or refrigerate for 30 minutes for flavors to meld before serving.

Nutrition

• Calories: 320
• Protein: 8 g
• Carbs: 45 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 11 g
• Water: 0.3 L

Health Benefits

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

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