Description
This Spring Pasta Salad with Italian Dressing is a vibrant medley of colorful pasta and fresh vegetables, all tossed in a zesty dressing that invigorates your taste buds. Perfect for picnics or family gatherings, this dish is light yet satisfying, making it a delightful addition to any meal. With its bright colors and refreshing flavors, you’ll find yourself reaching for seconds!
Ingredients
Scale
- 8 oz fusilli or penne pasta
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1 cup bell peppers (red/yellow), chopped
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh basil leaves, torn
- 1/2 cup Italian dressing (store-bought or homemade)
Instructions
- Cook the pasta in a large pot of salted boiling water until al dente (about 8-10 minutes). Drain and cool slightly.
- While the pasta cooks, chop the cherry tomatoes, cucumber, bell peppers, and red onion into bite-sized pieces.
- In a large mixing bowl, combine the cooled pasta with chopped vegetables.
- Drizzle the Italian dressing over the pasta salad and add torn basil leaves. Stir gently to coat evenly.
- Taste and adjust seasoning if needed; chill in the fridge for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 3g
- Sodium: 450mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg