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Garden Pasta Salad

A refreshing and vibrant pasta salad packed with crunchy vegetables, perfect for summer picnics and barbecues.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 320
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 12 oz rotini pasta (or your favorite short pasta) Cook according to package instructions.
  • 1 cup cherry tomatoes (halved)
  • 1 cup cucumber (diced)
  • 1/2 cup red bell pepper (diced)
  • 1/2 cup yellow bell pepper (diced)
  • 1/4 cup red onion (finely chopped)
  • 1/2 cup shredded carrots
  • 1/4 cup black olives (sliced)
  • 1/4 cup fresh parsley (chopped)
  • 1/4 cup fresh basil (chopped)
Dressing
  • 1/3 cup extra-virgin olive oil
  • 3 tbsp lemon juice (freshly squeezed is best)
  • 1 tsp Dijon mustard
  • 1 clove garlic (minced)
  • 1/2 tsp salt (adjust to taste)
  • 1/4 tsp black pepper
  • 1/2 tsp sugar or honey (optional, balances acidity)

Method
 

Preparation
  1. In a large pot, boil salted water and cook the pasta following package instructions until al dente. Drain and let cool.
  2. While the pasta cooks, chop up the vegetables.
Make the Dressing
  1. Whisk together olive oil, lemon juice, Dijon mustard, minced garlic, salt, black pepper, and optional sugar or honey in a bowl.
Combine and Serve
  1. In a large mixing bowl, toss cooked pasta with the chopped veggies.
  2. Pour the dressing over the pasta and veggies, and gently mix until well coated.
  3. Cover and refrigerate for at least 30 minutes to let the flavors meld.

Notes

Consider adding sunflower seeds or nuts for extra crunch. Use seasonal vegetables to switch things up. Store leftover pasta salad in an airtight container for 3-4 days in the fridge.