Vegetable Pasta Salad

• For 4 people
• Preparation time : 30 minutes
• Difficulty (0 to 5) : 2

Ingredients

• Pasta : 8 ounces
• Vegetables
  • Cherry tomatoes (halved) : 1 cup
  • Cucumber (diced) : 1 medium
  • Bell pepper (diced) : 1 medium
  • Red onion (thinly sliced) : 1/4 cup
  • Black olives (sliced) : 1/4 cup
• Dressing
  • Olive oil : 1/4 cup
  • Lemon juice : 2 tablespoons
  • Dijon mustard : 1 teaspoon
  • Garlic (minced) : 1 clove
  • Salt : 1/2 teaspoon
  • Black pepper : 1/4 teaspoon

The AI that generated this image will never know the flavor of this delicious recipe. But you can :-)

Steps

• Boil the pasta according to the package instructions. Drain and rinse with cold water to cool it down.
• In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, bell pepper, red onion, and black olives.
• In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, salt, and black pepper to make the dressing.
• Pour the dressing over the pasta and vegetables. Toss well to coat everything evenly.
• Refrigerate the salad for at least 1 hour to allow the flavors to meld together.
• Serve chilled and enjoy!

Tips

• You can customize this salad by adding your favorite vegetables such as broccoli, carrots, or corn.
• Feel free to add some protein to make it a complete meal. Grilled chicken or shrimp work well with this salad.

Information

• This vegetable pasta salad is a great option for picnics, potlucks, or as a light lunch or dinner.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.