Description
Celebrate the arrival of spring with this vibrant and refreshing Spring Pasta Salad, bursting with colorful veggies and drizzled in a zesty Italian dressing. Perfect for picnics, barbecues, or a quick weekday lunch, this salad is not only visually appealing but also easy to prepare. Enjoy the delightful medley of flavors that will have your taste buds dancing!
Ingredients
Scale
- 8 oz fusilli or penne pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup bell peppers (mixed colors), diced
- 1/2 cup red onion, thinly sliced
- 1/2 cup olives (Kalamata or green), sliced
- 1/2 cup Italian dressing (homemade or store-bought)
- 1/4 cup shredded Parmesan cheese (optional)
Instructions
- Boil salted water in a large pot over high heat. Add pasta and cook until al dente (8-10 minutes). Drain and rinse under cold water.
- While the pasta cooks, chop cherry tomatoes, cucumber, bell peppers, red onion, and olives into bite-sized pieces.
- In a large bowl, mix cooked pasta and chopped veggies for a colorful explosion.
- Pour Italian dressing over the mixture and toss gently until everything is well coated.
- If desired, sprinkle shredded Parmesan cheese on top before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No cooking required after pasta
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 3g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 5mg