Description
A refreshing and colorful summer pasta salad that’s perfect for picnics, barbecues, or a light meal.
Ingredients
Scale
- 8 ounces pasta (fusilli, rotini, or penne)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, diced
- 1/2 cup bell pepper, diced
- 1 cup mozzarella balls, halved
- 1/4 cup fresh basil, chopped
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Cook the pasta according to the package instructions. Drain and rinse under cold water to cool.
- In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, red onion, bell pepper, mozzarella balls, and basil.
- In a separate small bowl, whisk together the olive oil, red wine vinegar, garlic powder, salt, and pepper.
- Pour the dressing over the pasta salad and toss to combine.
- Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
- Prep Time: 15
- Cook Time: 10
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3
- Sodium: 150
- Fat: 10
- Saturated Fat: 2
- Carbohydrates: 28
- Fiber: 2
- Protein: 7
Keywords: summer pasta salad recipes, easy pasta salad, cold pasta salad, picnic pasta salad, colorful pasta salad