Imagine a vibrant, colorful dish that bursts with the crisp flavors of spring, bringing together perfectly cooked pasta and garden-fresh vegetables in one irresistible salad. This Spring Vegetable and Pasta Salad isn't just another side dish – it's a culinary adventure that will transport your taste buds to the sunny landscapes of Italy, with every forkful promising a delightful explosion of textures and tastes that will make your friends and family beg for seconds!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 8 oz pasta (fusilli or penne)
- 1 cup cherry tomatoes, halved
- 1 cup bell peppers, diced
- 1 cup zucchini, diced
- 1/4 cup olives, sliced
- 1/4 cup olive oil
- 1 tablespoon Italian seasoning
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients. This includes 8 oz of pasta (fusilli or penne), 1 cup of cherry tomatoes (halved), 1 cup of bell peppers (diced), 1 cup of zucchini (diced), 1/4 cup of olives (sliced), 1/4 cup of olive oil, 1 tablespoon of Italian seasoning, and salt and pepper to taste.
- In a large pot, bring salted water to a boil over high heat. Once boiling, add the pasta and cook according to package instructions until al dente, usually about 8-10 minutes.
- While the pasta is cooking, prepare your vegetables. Wash and dice the bell peppers and zucchini, and halve the cherry tomatoes. Slice the olives if they are not pre-sliced.
- Once the pasta is cooked, drain it in a colander and rinse it under cold water to stop the cooking process and cool it down. This will help prevent the pasta from becoming mushy.
- In a large mixing bowl, combine the cooled pasta, halved cherry tomatoes, diced bell peppers, diced zucchini, and sliced olives. Toss gently to mix all the ingredients evenly.
- In a small bowl, whisk together the olive oil, Italian seasoning, and a pinch of salt and pepper. Adjust the seasoning to your taste.
- Pour the olive oil mixture over the pasta and vegetable mixture. Toss everything together until the pasta and vegetables are well coated with the dressing.
- Let the salad sit for about 5 minutes to allow the flavors to meld together. You can also refrigerate it for a short time if you prefer a chilled salad.
- Before serving, give the salad a final toss and taste for seasoning, adding more salt and pepper if needed. Serve the Spring Vegetable and Pasta Salad at room temperature or chilled.
Tips
- Always cook pasta al dente to maintain the perfect texture – mushy pasta can ruin an otherwise fantastic salad.
- Rinse pasta with cold water immediately after cooking to stop the cooking process and prevent clumping.
- Let the salad sit for 5-10 minutes before serving to allow the flavors to meld together and intensify.
- For extra flavor, consider toasting the Italian seasoning in a dry pan for 30 seconds before adding to the dressing.
- Use fresh, high-quality olive oil for the best taste – it makes a significant difference in the overall flavor profile.
- Feel free to customize by adding protein like grilled chicken or feta cheese to make it a more substantial meal.
- If preparing in advance, keep the dressing separate and add just before serving to maintain the vegetables' crisp texture.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 40g
Protein: 8g
Fat: 16g
Saturated Fat: g
Cholesterol: 0mg
