Description
A fast and easy pasta salad packed with fresh vegetables.
Ingredients
Scale
- 8 ounces pasta, cooked and cooled
- 1 cup chopped cucumber
- 1 cup chopped bell pepper (any color)
- 1/2 cup chopped red onion
- 1/2 cup cherry tomatoes, halved
- 1/4 cup chopped fresh parsley
- 1/4 cup Italian dressing
- Salt and pepper to taste
Instructions
- In a large bowl, combine the cooked and cooled pasta, cucumber, bell pepper, red onion, and cherry tomatoes.
- Add the chopped parsley and Italian dressing.
- Toss gently to coat all ingredients evenly.
- Season with salt and pepper to your preference.
- Serve immediately or chill for later.
Notes
- For a creamier salad, you can add a tablespoon of mayonnaise or Greek yogurt to the dressing.
- Feel free to add other vegetables like broccoli florets, shredded carrots, or corn.
- This salad can be made ahead of time and stored in the refrigerator for up to 3 days.
- Prep Time: 15 min
- Cook Time: 0 min
- Category: Salad
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg
Keywords: pasta salad, vegetable salad, quick salad, easy recipe, vegetarian salad, summer salad