Garden Vegetable and Herb Pasta Salad
Ready in under 20 minutes, this Garden Vegetable and Herb Pasta Salad uses all the amazing vegetables and herbs that are growing in your garden or you can find at your local farmer's market.
Servings: 8 Servings
Calories: 443kcal
Ingredients
- 1 box Pasta your favorite shape
- 1 pint Cherry Tomatoes 1 ½ cups chopped
- 1 large English Cucumber 1 ½ cups chopped
- 10 Mini Sweet Peppers 1 ½ cups chopped
- 1 Ball Fresh Mozzarella an 8 ounce ball
- ½ cup Fresh basil chopped
- ½ cup Fresh Parsley chopped
- Salt and Pepper to taste
To Make the Vinaigrette
- ½ cup Extra Virgin Olive Oil
- ¼ cup Red Wine Vinegar
- 1 teaspoon Granulated Garlic
- 1 teaspoon Oregano
Instructions
- Cook the pasta according to package instructions. Drain and run the cooked pasta under cold water to stop the cooking process. Set it aside.
- Chop the cucumber, peppers, and cherry tomatoes into bite sized pieces. Place them in a large bowl.
- Chop the fresh mozzarella and herbs and place them in the bowl with the vegetables.
- Make the vinaigrette by combining the olive oil, red wine vinegar, granulated garlic, and oregano in a small bowl.
- Add the pasta to the bowl with the vegetables. Top with the vinaigrette and mix everything to combine. Season with salt and pepper to taste. Refrigerate the salad before serving.
Notes
- Keep this pasta salad in the refrigerator for up to 5 days.
- Feel free to use your favorite veggies in this pasta dish.
- Change up the pasta and use your family's favorite pasta shape in this salad.
Nutrition
Calories: 443kcal | Carbohydrates: 49g | Protein: 15g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 22mg | Sodium: 192mg | Potassium: 441mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2015IU | Vitamin C: 65mg | Calcium: 182mg | Iron: 2mg