Tangy Vegetable Pasta Salad
Tangy Pasta Salad made with fresh vegetables from the garden or farmers' market is light and refreshing yet filling any time of the year.
Servings: 8
Ingredients
- 8 ounces mini penne or elbow pasta
- ½ small red onion, thinly sliced and cut into 1-inch pieces about 1/4 cup
- 4 large cloves garlic minced
- 6 tablespoons olive oil
- ¼ cup red wine vinegar
- 1 teaspoon kosher salt adjust to taste
- 1 teaspoon freshly ground black pepper adjust to taste
- 1 red bell pepper cut into ½-inch pieces, about 1 cup worth
- 1 yellow bell pepper cut into ½-inch pieces, about 1 cup worth
- ½ English cucumber cut into ½-inch pieces, about 1 cup worth
- ⅔ cup canned olives, sliced in half about half of a 6-ounce can
- 1 cup grape tomatoes halved
- 2 tablespoons chopped fresh Italian parsley
Instructions
- Bring a large pot of water to a boil along with 1 tablespoon kosher salt. Cook the pasta according to the package directions. Drain, but do not rinse the pasta.
- While the pasta is cooking, place the onions and garlic in a large mixing bowl. Add the olive oil and vinegar to cover the onions. When the pasta has been drained, add it to the mixing bowl and toss well.
- Add the bell peppers, olives, tomatoes, and parsley. Toss everything together to mix well and sprinkle generously with salt and pepper. Taste the salad and add more salt and pepper, as needed. Serve immediately at room temperature or refrigerate until ready to serve.
Notes
Depending on how much you like olives, feel free to use the entire can of olives. Sometimes I use the whole can, sometimes I use half a can and let the kids finish off the rest as a snack.
Nutrition
Calories: 235kcal | Carbohydrates: 26g | Protein: 5g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Sodium: 472mg | Potassium: 227mg | Fiber: 2g | Sugar: 3g | Vitamin A: 799IU | Vitamin C: 52mg | Calcium: 26mg | Iron: 1mg