Description
A colorful and delicious pasta salad that’s versatile for meal prep, potlucks, and light lunches.
Ingredients
Scale
- Fusilli pasta (or your favorite type)
- Chopped bell peppers
- Cucumbers
- Cherry tomatoes
- Olives (optional)
- Chopped grilled chicken or shrimp (optional)
- Chickpeas (for vegetarian option)
- Feta cheese (or mozzarella/Parmesan)
- 1/4 cup olive oil
- 2 tablespoons vinegar (balsamic, red wine, or lemon juice)
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions until al dente. Drain and let cool.
- In a large bowl, combine the pasta, chopped vegetables, protein (if using), and cheese.
- In a separate small bowl, whisk together olive oil, vinegar, Dijon mustard, salt, and pepper to make the dressing.
- Pour the dressing over the pasta mixture and toss gently to combine.
- Let the pasta salad marinate in the fridge for at least 30 minutes before serving to enhance the flavors.
Notes
Store in an airtight container in the fridge for 3 to 5 days. Dress just before serving to maintain crunchiness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg