Spring Garden Pasta Salad
Spring Garden Pasta Salad is a refreshing, colorful dish that captures the essence of spring with vibrant vegetables and zesty dressing. This delightful salad combines al dente pasta with crisp veggies like cherry tomatoes and cucumbers, all brought together by the aromatic flavors of fresh herbs and lemon juice. Perfect for picnics, potlucks, or light lunches, this recipe is not only visually stunning but also incredibly easy to make!
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: Serves 6
- Category: Salad
- Method: Mixing
- Cuisine: American
Ingredients
Scale
- 8 oz rotini pasta
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1 bell pepper, sliced (any color)
- 1/4 red onion, finely chopped
- 1/4 cup fresh basil or parsley, chopped
- 3 tbsp extra virgin olive oil
- 2 tbsp lemon juice (freshly squeezed)
- Salt & pepper to taste
- 1/2 cup feta cheese or mozzarella balls (optional)
Instructions
- Cook the rotini pasta in salted boiling water according to package instructions until al dente. Drain and rinse under cold water.
- While the pasta cools, chop the cherry tomatoes, cucumber, bell pepper, and red onion.
- In a large mixing bowl, combine the cooled pasta and chopped vegetables. Toss gently.
- Drizzle olive oil and lemon juice over the salad mixture. Season with salt and pepper; add herbs and toss to combine.
- Serve immediately or chill in the fridge for later enjoyment.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 290
- Sugar: 3g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 10mg
Keywords: Feel free to customize with seasonal veggies like asparagus or snap peas for added crunch. Add grilled chicken or chickpeas for a protein boost. Store leftovers in an airtight container in the fridge for up to three days.