Description
A vibrant, vegetable-packed pasta salad tossed with a bright, homemade lemon-based dressing. Perfect for meal prep or a quick lunch.
Ingredients
8 ounces bite-size pasta
2 cups cherry or grape tomatoes
2 cups English cucumber
1 cup small zucchini
1 cup red bell pepper
1 cup yellow bell pepper
4 green onions, thinly sliced
1/4 cup fresh Italian parsley
12 fresh basil leaves (optional)
2/3 cup extra virgin olive oil
1/2 cup fresh lemon juice
2 tablespoons Dijon mustard
4 minced garlic cloves
2 teaspoons dried oregano
1 teaspoon kosher salt
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon ground black pepper
Instructions
Bring a large pot of water to a boil and add 1 tablespoon of salt. Cook the bite-size pasta until al dente.
Strain the cooked pasta and rinse under cold water to cool.
In a separate jar, whisk together olive oil, lemon juice, Dijon mustard, garlic, oregano, salt, red pepper flakes, and black pepper to create the dressing. Adjust seasoning if needed.
In a large bowl, combine pasta, cherry tomatoes, cucumber, zucchini, bell peppers, green onions, parsley, and basil.
Add a small portion of the dressing to the salad, tossing gently to coat. Refrigerate the remaining dressing in an airtight container.
Allow the salad to chill for at least 30 minutes in the refrigerator to let flavors meld.
Before serving, taste and adjust the dressing amount as desired.
Notes
Allow the pasta salad to cool completely in the refrigerator before storing to maintain texture.
Adjust dressing acidity by adding more lemon juice if desired.
Store in an airtight container for up to 4 days.
- Prep Time: 20
- Cook Time: 8
- Category: Lunch
- Method: Cold
- Cuisine: Italian