Healthy Simple Pasta Salad Bowl
A refreshing and nutritious pasta salad featuring fresh vegetables and a simple vinaigrette. Perfect for any occasion.
Equipment
- 1 large pot
- 1 colander
- 1 large mixing bowl
- 1 whisk
Ingredients
Salad
- 8 ounces whole grain pasta
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- 1 cup bell pepper diced
- 1/2 cup red onion thinly sliced
- 1/2 cup black olives sliced
- 1/2 cup feta cheese crumbled
Vinaigrette
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 clove garlic minced
- Salt and pepper to taste
Instructions
Preparation
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse with cold water to cool.
- In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, salt, and pepper. Adjust seasoning as needed.
- In a large mixing bowl, combine the cooked pasta, cherry tomatoes, cucumber, bell pepper, red onion, black olives, and feta cheese. Pour the vinaigrette over the salad and toss gently to combine.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld.
Serving
- Remove from the refrigerator, give it a gentle toss, and serve cold. Garnish with fresh basil if desired.
Storage
- Transfer any leftovers to an airtight container and refrigerate for up to 3 days. Stir before serving.
Notes
Pro Tips: Taste and adjust seasoning before serving. Ingredient Substitutions: Try goat cheese instead of feta for a twist. How to Serve: Serve as a side or a main dish. Storage & Freshness: Best consumed within 3 days. Make-Ahead Tips: Prepare the day before for enhanced flavor.