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–+ servings
Pasta Salad

Pasta Salad

by Nabeela Kauser
This is a light and refreshing pasta salad recipe made with a myriad of vegetables and freshly cut basil tossed in a light homemade vinaigrette dressing. The perfect side dish for any barbecue or party.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Salad
Cuisine American, Italian
Servings 6
Calories 458 kcal

Ingredients

  • 500 g Pasta Fusilli
  • 2 tbsp Olive Oil
  • 1 Cucumber Diced
  • 1 Red Bell Pepper Diced
  • 1 Yellow Bell Pepper Diced
  • 1 Red Onion Diced
  • 200 g Cherry Tomatoes Halved
  • 50 g Olives Pitted and halved
  • 15 g Basil Chopped
  • Salt To taste
  • Black Pepper To taste

For the dressing:

  • 50 ml Olive Oil
  • 30 ml Red Wine Vinegar
  • 5 ml Dijon Mustard
  • 1 clove Garlic Minced
  • Salt To taste
  • Black Pepper To taste

Instructions

  • Cook the pasta according to the package instructions in a large pot of salted boiling water, until al dente. Drain and rinse with cold water.
  • In a large bowl, combine the cooked pasta, olive oil, diced cucumber, bell peppers, red onion, cherry tomatoes, black olives, and basil leaves. Season with salt and pepper, to taste.
  • In a small bowl, whisk together the extra-virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper, until well combined.
  • Pour the dressing over the pasta salad and toss until well coated.
  • Serve the pasta salad cold, and enjoy!

Notes

Nutritional facts:
The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.

Nutrition

Calories: 458kcalCarbohydrates: 68gProtein: 12gFat: 15gSaturated Fat: 2gSodium: 236mgPotassium: 421mgFibre: 4gSugar: 5gVitamin A: 436IUVitamin C: 50mgCalcium: 48mgIron: 2mg
Keyword Food, Healthy, Pasta, Recipe, Salad
Tried this recipe?Mention @CookwithNabeela or tag #CookwithNabeela!