Pasta salad
Pasta salad is a delicious and refreshing dish that is perfect for lunch or as a side dish. This recipe is vegetarian, vegan, and gluten-free, making it suitable for many dietary preferences. It's a great source of protein, fiber, and vitamins, thanks to the veggies and legumes. However, people with a dairy or nut allergy should avoid this dish.
Allergen Information: Contains Dairy Allergy, Nut Allergy
Nutrition Facts
Per serving
Energy
127 kcal
Protein
4 g
Carbs
24 g
Fat
2 g
Fiber
2 g
Ingredients
Common salt
0.5 tsp (2.5g)
Pepper, black
0.5 tsp (2.5g)
Pasta, Penne Raw
1 small cup (100g)
Cherry Tomatoes
0.5 cup, halved (100g)
Red Bell Pepper
0.25 cup, sliced (50g)
Yellow Bell Pepper
0.25 cup, sliced (50g)
Red Onion
0.25 cup, sliced (50g)
Fresh Parsley (chopped)
2 tbsp (10g)
Olive Oil
1 tsp (5g)
Dijon mustard
1 tsp (6g)
lemon juice
1 tbsp (15g)
Plain Water
1 medium cup (250g)
Cucumber
0.25 cup, chopped (50g)
Instructions
Preparation
Cook the pasta according to package instructions. Drain and rinse with cold water to stop cooking and cool it down.
Cooking Steps
In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, bell peppers, red onion.
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and black pepper to make the dressing.
Pour the dressing over the pasta and vegetables, and toss gently to combine.
Garnish with chopped parsley.
Chill in the refrigerator for 30 minutes before serving for the best flavor.
NotesNutritional values are approximate and may vary depending on the specific ingredients used.