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–+ servings
pasta salad

Fresh & Colorful Pasta Salad

A bright, refreshing pasta salad packed with crisp vegetables, herbs, and a zesty dressing—perfect for picnics, lunches, or potlucks.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Salad
Cuisine American
Servings 6 bowls
Calories 290 kcal

Equipment

  • Large Mixing Bowl
  • Pasta Strainer

Ingredients
  

Salad Base

  • 3 cups cooked pasta (shells or macaroni) cooled
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 1/2 cup black olives sliced
  • 1/2 cup yellow cherry tomatoes
  • 1/2 cup fresh mozzarella cubes

Dressing

  • 3 tbsp olive oil
  • 1 tbsp lemon juice fresh
  • 1 tsp dried oregano
  • 1/2 tsp salt or to taste
  • 1/4 tsp black pepper

Instructions
 

  • Cook pasta according to package instructions. Drain, rinse under cold water, and allow to cool.
  • Add pasta to a large mixing bowl along with tomatoes, cucumber, olives, and mozzarella.
  • In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper.
  • Pour dressing over pasta salad and toss gently to coat everything evenly.
  • Chill at least 15 minutes before serving to allow flavors to blend.

Notes

Add herbs like parsley or basil for extra flavor. Can also be made vegan by omitting cheese.

Nutrition

Calories: 290kcalCarbohydrates: 38gProtein: 9gFat: 11gSaturated Fat: 3gCholesterol: 10mgSodium: 320mgPotassium: 230mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 20mgCalcium: 80mgIron: 2.1mg
Keyword Cold Salad, Summer, vegetarian
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