Healthy Summer Pasta Salad
This Healthy Summer Pasta Salad is quick and easy to make, good for you and a perfect side dish to bring to gatherings.
Servings: 12 servings
Calories: 251kcal
Ingredients
- 1 lb Reggano rotini pasta cooked, al dente
- 2 cups cucumber cubed (or 1 large)
- 1 cup red onion chopped
- 1 yellow bell pepper chopped
- 1 cup medley tomatoes halved
- 1 cup Specially Selected Gourmet House Vinaigrette Dressing
- 1 Tbsp Simply Nature Organic Basil Leaves
- Stonemill fresh cracked salt and pepper to taste
- 2 Tbsp Emporium Selection Shredded Parmesan Cheese optional topping
Instructions
- Bring a large pot of water to a boil and add 1 lb of pasta noodles. Cook according to package instructions or until al dente, about 10-12 minutes.
- While pasta is cooking, prepare your vegetables. Wash and chop cucumber, red onion, yellow bell pepper. Halve or quarter cherry tomatoes.
- Once pasta is finished cooking, transfer to a strainer to drain liquid. Run cold water over the pasta until it is fully cooled.
- Transfer cooked pasta to a large bowl and add all chopped veggies.
- Next, pour in 1 cup of Specially Selected Gourmet House Vinaigrette Dressing, 1 Tbsp of dried basil leaves, and salt and pepper to taste. Mix well.
- Sprinkle shredded Parmesan cheese on top if desired.
- Serve cold or store in an airtight container in the refrigerator for up to 4 days.
Nutrition
Calories: 251kcal | Carbohydrates: 32g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Cholesterol: 1mg | Sodium: 18mg | Potassium: 196mg | Fiber: 2g | Sugar: 3g | Vitamin A: 148IU | Vitamin C: 22mg | Calcium: 34mg | Iron: 1mg