Description
A simple and refreshing pasta salad recipe that is perfect for picnics, potlucks, or a light meal.
Ingredients
Scale
- 1 pound pasta, cooked and cooled
- 1 cup chopped celery
- 1/2 cup chopped red onion
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped black olives
- 1/4 cup chopped fresh parsley
- 1/2 cup mayonnaise
- 2 tablespoons red wine vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- In a large bowl, combine the cooked and cooled pasta, celery, red onion, green bell pepper, black olives, and parsley.
- In a separate small bowl, whisk together the mayonnaise, red wine vinegar, salt, and pepper.
- Pour the dressing over the pasta mixture and toss to coat evenly.
- Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Notes
- You can add other vegetables like cherry tomatoes, corn, or peas.
- For a tangier flavor, add a tablespoon of Dijon mustard to the dressing.
- This salad can be made a day in advance.
- Prep Time: 15 min
- Cook Time: 10 min
- Category: Salad
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 10mg
Keywords: pasta salad, no cheese, vegetarian, picnic salad, side dish, easy pasta salad