Description
A hearty pasta salad that holds up well for picnics and potlucks.
Ingredients
Scale
- 1 pound pasta
- 1 cup chopped bell peppers
- 1 cup chopped cucumber
- 1/2 cup chopped red onion
- 1/2 cup chopped celery
- 1/4 cup chopped fresh parsley
- 1/2 cup mayonnaise
- 2 tablespoons red wine vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Cook pasta according to package directions. Drain and rinse with cold water.
- In a large bowl, combine cooked pasta, bell peppers, cucumber, red onion, celery, and parsley.
- In a small bowl, whisk together mayonnaise, red wine vinegar, salt, and pepper.
- Pour dressing over pasta mixture and toss to coat.
- Cover and refrigerate for at least 1 hour before serving.
Notes
- For best results, make this salad a few hours ahead of time to allow flavors to meld.
- Add cooked chicken or ham for a more substantial salad.
- Adjust mayonnaise and vinegar to your preference.
- Prep Time: 20 min
- Cook Time: 10 min
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 10mg
Keywords: pasta salad, make ahead, picnic food, potluck dish, cold pasta salad, vegetable pasta salad