Description
Brighten up your meals with this vibrant Vegetarian Pasta Salad! This easy-to-make dish is perfect for busy weeknights, family gatherings, or potlucks with friends. Packed with colorful vegetables like grape tomatoes, cucumbers, and bell peppers, it’s not just delicious but also a great way to sneak in healthy ingredients. Enjoy it as a refreshing side or make it the star of your meal by adding your favorite proteins such as chickpeas or grilled tofu. With a zesty dressing and endless customization options, this salad is sure to be a crowd-pleaser that everyone will love.
Ingredients
Scale
- 1 lb Whole Wheat Short Pasta
- 1 Cup Grape Tomatoes (halved)
- 1 English Cucumber (diced)
- 1½ Cups Shredded Red Cabbage
- 1 Yellow Bell Pepper (chopped)
- 1 Orange Bell Pepper (chopped)
- 1 Cup Olives (sliced)
- ½ Cup Shredded Parmesan Cheese
- ¼ Cup Apple Cider Vinegar
- ½ Cup Fresh Lemon Juice
- 1 Tbsp Raw Honey
- 3 Garlic Cloves (minced)
- 1 Tbsp Dijon Mustard
- 2 Tsp Italian Seasoning
- ⅓ Cup Extra-virgin Olive Oil
- Sea salt and freshly ground black pepper, to taste
Instructions
- Cook the whole wheat short pasta in salted boiling water according to package instructions until al dente. Drain and set aside.
- In a large bowl, combine cooked pasta with halved grape tomatoes, diced cucumber, shredded cabbage, chopped bell peppers, sliced olives, and Parmesan cheese.
- In a separate bowl, whisk together apple cider vinegar, fresh lemon juice, raw honey, minced garlic, Dijon mustard, Italian seasoning, olive oil, salt, and pepper.
- Pour the dressing over the pasta mixture and gently toss until evenly coated.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 15mg