Description
Herby Spring Pasta Salad is a refreshing, vibrant dish that celebrates the flavors of spring. Bursting with colorful vegetables and tossed in a zesty lemon-olive oil dressing, this salad is perfect for picnics, potlucks, or a light weeknight meal. With its delightful combination of textures and tastes, it’s sure to become a favorite at any gathering.
Ingredients
Scale
- 2 cups fusilli pasta (uncooked)
- 1 cup cherry tomatoes (halved)
- 1 medium cucumber (diced)
- 1 cup bell peppers (diced, mixed colors)
- ½ cup fresh basil (chopped)
- ½ cup fresh parsley (chopped)
- ¼ cup extra-virgin olive oil
- 3 tbsp freshly squeezed lemon juice
- Salt and pepper to taste
Instructions
- Cook the pasta: Boil salted water in a large pot, add fusilli, and cook until al dente according to package instructions. Drain and rinse under cold water until cool.
- Prepare the vegetables: While the pasta cooks, chop cherry tomatoes, cucumber, and bell peppers into bite-sized pieces.
- Mix the dressing: Whisk together olive oil and lemon juice in a small bowl; season with salt and pepper.
- Combine ingredients: In a large mixing bowl, mix cooled pasta with chopped veggies and herbs. Pour the dressing over and toss gently.
- Chill: Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 280
- Sugar: 4g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg