Description
A fresh and healthy pasta salad packed with vegetables and a light vinaigrette.
Ingredients
Scale
- 1 pound whole wheat pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, finely chopped
- 1/2 cup bell pepper, diced
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Cook whole wheat pasta according to package directions. Drain and rinse with cold water.
- In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, red onion, bell pepper, and parsley.
- In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and pepper.
- Pour the dressing over the pasta and vegetable mixture. Toss to combine.
- Chill for at least 30 minutes before serving.
Notes
- For added protein, you can add grilled chicken or chickpeas.
- Adjust the amount of lemon juice and garlic to your preference.
- This salad can be made ahead of time and stored in the refrigerator for up to 3 days.
- Prep Time: 15 min
- Cook Time: 10 min
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg
Keywords: pasta salad, healthy pasta salad, vegetable pasta salad, whole wheat pasta, vegetarian salad