Go Back
Print
Recipe Image
Notes
Smaller
Normal
Larger
Italian Pasta Salad
Julie Pace, RDN
This colorful, quick and easy pasta salad is refreshing and delicious on a hot summer day. The longer it sits in the fridge the tastier it becomes. A healthy, wholesome salad everyone will love.
Print Recipe
Pin Recipe
Prep Time
10
minutes
mins
1
day
d
30
minutes
mins
Total Time
1
day
d
40
minutes
mins
Course
Side Dish
Cuisine
Italian, plant-based, vegan
Servings
6
Ingredients
12
ounces
tri color rotini pasta
2
medium
seedless cucumbers, diced
1
large
red bell pepper, diced
1
large
yellow bell pepper, diced
1
medium
red onion, chopped
Homemade Italian Dressing
1/2
cup
Extra Virgin Olive Oil
1/2
cup
red wine
1
Tbsp
oregano leaves, dried
1/2
Tbsp
parsley leaves, dried
1/2
Tbsp
basil leaves, dried
1/2
tsp
salt
1/2
tsp
black pepper
Instructions
Cook pasta according to directions.
While pasta is cooking, chop all the vegetables then add to a medium bowl.
When pasta is done boiling, drain and rinse pasta under cold water, then add to bowl with chopped veggies
Add the olive oil, vinegar and seasonings to the pasta bowl and toss to combine.
Let the pasta salad marinate and chill in the fridge at least 30 minutes or overnight before serving.
Notes
Options to add in: grape tomatoes, banana peppers, or black olives
Keyword
pasta salad