Description

4th of July Pasta Salad is a vibrant and refreshing dish that captures the essence of summer celebrations. This colorful salad combines al dente pasta with crunchy cucumbers, sweet cherry tomatoes, zesty red onion, and mixed bell peppers, all drizzled with a light balsamic dressing. Perfect for barbecues or picnics, this easy-to-make recipe will impress your family and friends while adding a festive touch to your Independence Day festivities.

Ingredients

Scale

8 oz rotini or fusilli pasta
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/2 cup red onion, thinly sliced
1 cup bell peppers (mixed red and blue), diced
3 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
Salt and pepper to taste

Instructions

1. Cook the Pasta: Boil salted water in a large pot. Add pasta and cook according to package instructions until al dente. Drain and rinse under cold water.
2. Prepare Veggies: Chop cherry tomatoes, cucumber, bell peppers, and red onion into bite-sized pieces.
3. Make Dressing: In a small bowl, whisk together olive oil and balsamic vinegar; season with salt and pepper.
4. Combine Ingredients: In a large bowl, mix cooled pasta with chopped veggies. Pour dressing over the salad and toss gently until evenly coated.
5. Chill: Cover the salad with plastic wrap or an airtight container. Refrigerate for at least one hour before serving.
6. Serve: Transfer to a serving bowl or individual plates; garnish with fresh herbs if desired.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Salad
Method: Mixing
Cuisine: American

Nutrition

Serving Size: 1 cup (250g)
Calories: 280
Sugar: 3g
Sodium: 150mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 3g
Protein: 7g
Cholesterol: 0mg

Keywords: - Customize by adding olives, feta cheese, or grilled chicken for added flavor. - Use seasonal vegetables for freshness and variety. - This salad can be made up to one day ahead; just keep the dressing separate until ready to serve.