Description
Marinated Veggie Pasta Salad is a vibrant, refreshing dish that combines al dente pasta with crisp vegetables and a tangy herb-infused marinade. Perfect for summer gatherings, picnics, or light meals, this colorful salad is easy to prepare and adaptable to your favorite veggies and dietary needs.
Ingredients
Scale
Pasta
- 8 oz rotini, penne, or fusilli pasta
Vegetables
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, chopped into bite-sized pieces
- 1 cup bell peppers (red or yellow), chopped
- 1/2 small red onion, thinly sliced
Optional Add-ins
- 1/4 cup Kalamata olives, pitted and sliced
Fresh Herbs
- 2 tablespoons fresh parsley, roughly chopped
- 2 tablespoons fresh basil, roughly chopped
Marinade
- 1/4 cup olive oil
- 3 tablespoons red wine vinegar
- 2 cloves garlic, minced
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process and cool the pasta down for the salad.
- Prep the Vegetables: While the pasta cooks, rinse and chop the cherry tomatoes, cucumber, and bell peppers into bite-sized pieces. Thinly slice the red onion and roughly chop the fresh parsley and basil.
- Make the Marinade: In a mixing bowl, whisk together the olive oil, red wine vinegar, minced garlic, salt, and pepper to create a flavorful dressing that will soak into the pasta and vegetables.
- Combine All Ingredients: In a large bowl, toss the cooled pasta with the chopped vegetables, herbs, and olives if using. Pour the marinade over the mixture and gently toss to coat everything evenly.
- Marinate for Flavor: Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld beautifully. This step is key to developing a bold, delicious taste.
Notes
- Use cold pasta: Rinsing the pasta with cold water after cooking prevents clumping and keeps the salad fresh.
- Marinate longer: The more time the salad rests, the deeper and more developed the flavors become.
- Chop uniformly: Cut vegetables into similar sizes for even texture and an appealing presentation.
- Adjust seasoning: Taste before serving and add extra salt, pepper, or vinegar as needed to balance flavors.
- Keep it chilled: Serve the salad cold or slightly chilled to enhance its refreshing qualities.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 4g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
Keywords: pasta salad, marinated vegetable salad, summer salad, healthy salad, Mediterranean pasta