Rainbow Veggie Pasta Salad (Print Version)
# Ingredients:
→ For the Salad
01 -
1 lb spaghetti (or pasta of choice)
02 -
1 cup cherry tomatoes, halved
03 -
1 cucumber, diced
04 -
1 red bell pepper, diced
05 -
½ red onion, finely chopped
06 -
1 cup shredded carrots
07 -
½ cup sliced black olives
08 -
½ cup shredded mozzarella cheese (optional)
09 -
¼ cup chopped fresh parsley
→ For the Dressing
10 -
½ cup olive oil
11 -
¼ cup red wine vinegar
12 -
2 tablespoons lemon juice
13 -
2 tablespoons sugar or honey
14 -
1 teaspoon dried oregano
15 -
1 teaspoon garlic powder
16 -
Salt and pepper to taste
→ Optional Add-ins
17 -
Grilled chicken strips
18 -
Diced avocado
19 -
Artichoke hearts
# Instructions:
01 -
Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente according to package instructions, usually about 8-10 minutes. Drain the pasta and immediately rinse under cold water to stop the cooking process. Toss with a small amount of olive oil to prevent sticking, then set aside to cool completely.
02 -
While the pasta is cooking, prepare all the vegetables. Halve the cherry tomatoes, dice the cucumber and red bell pepper, finely chop the red onion, and chop the fresh parsley. Make sure all vegetables are roughly the same size for even distribution in the salad.
03 -
In a small bowl or jar, whisk together the olive oil, red wine vinegar, lemon juice, sugar or honey, dried oregano, garlic powder, salt, and pepper until well combined. If using a jar with a lid, you can seal it and shake vigorously to emulsify the dressing.
04 -
In a large serving bowl, combine the cooled pasta, cherry tomatoes, cucumber, red bell pepper, red onion, shredded carrots, black olives, and parsley. Pour the dressing over the salad and toss gently to coat everything evenly.
05 -
Cover the bowl and refrigerate for 1-2 hours to allow the flavors to meld together. Before serving, give the salad another gentle toss and, if desired, sprinkle the shredded mozzarella cheese on top. Add any optional ingredients like grilled chicken, avocado, or artichokes at this time.
# Notes:
01 -
This salad can be made up to 24 hours in advance, making it perfect for meal prep or parties.
02 -
For a healthier version, use whole wheat pasta and reduce the amount of sugar in the dressing.
03 -
The salad tastes even better the next day once the flavors have had time to fully combine.