Memorial Day Classic Pasta Salad
A refreshing and vibrant pasta salad filled with colorful vegetables, perfect for summer gatherings and picnics.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves 6
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Ingredients
Scale
- 8 oz rotini pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup bell peppers, diced (any color)
- ½ cup red onion, thinly sliced
- ¼ cup extra virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tsp dried oregano
- Salt and pepper to taste
- Optional: ¼ cup grated Parmesan cheese
Instructions
- Cook the rotini pasta in salted boiling water until al dente (about 8–10 minutes). Drain and rinse under cold water.
- While the pasta is cooking, chop the cherry tomatoes, cucumber, bell peppers, and red onion into bite-sized pieces.
- In a large bowl, combine the cooked pasta with the chopped vegetables.
- In a separate bowl, whisk together olive oil, balsamic vinegar, oregano, salt, and pepper. Pour over the pasta salad and toss to coat evenly.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld. Serve chilled.
Notes
- Feel free to customize this salad by adding olives or chickpeas for extra flavor and nutrition.
- A splash of lemon juice can brighten up the dish further.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 220
- Sugar: 3g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 5mg