Ingredients
Scale
- 2 cups rotini pasta
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1 cup bell peppers (red and yellow), sliced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup extra virgin olive oil
- 2 tbsp freshly squeezed lemon juice
- Salt and pepper to taste
Instructions
- Cook rotini pasta in boiling salted water until al dente (about 8–10 minutes). Drain and cool.
- While pasta cooks, chop cherry tomatoes, cucumber, bell peppers, and red onion.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- In a large mixing bowl, combine cooled pasta with chopped vegetables and herbs. Pour dressing over salad and toss gently to coat.
- Cover and chill in the refrigerator for at least 30 minutes before serving to enhance flavors.
Notes
- Feel free to substitute any seasonal veggies you prefer.
- Add chickpeas for extra protein and texture.
- For a creamier dressing, mix in a few tablespoons of Greek yogurt.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 3g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg