Description
Back-to-school season is here, and this vibrant veggie pasta salad is the perfect solution for busy lunches! Packed with fresh vegetables like cherry tomatoes, cucumbers, and bell peppers, this dish is not only colorful but also nutritious. Tossed in a zesty lemon dressing, it's a delightful combination that will keep your kids excited about lunchtime. Easy to prepare and versatile enough for any occasion, this salad can be customized with your favorite veggies or proteins. Enjoy a taste of summer while making healthy eating fun!
Ingredients
- 8 oz rotini pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup bell peppers (mixed colors), chopped
- ½ cup red onion, thinly sliced
- ½ cup feta cheese, crumbled (optional)
- 3 tbsp extra virgin olive oil
- 2 tbsp freshly squeezed lemon juice
- Salt and pepper to taste
Instructions
- 1. Cook the pasta: Bring a large pot of salted water to a boil. Add rotini and cook until al dente according to package instructions. Drain and rinse under cold water.
- 2. Prepare the veggies: Wash and chop cherry tomatoes, cucumber, bell peppers, and red onion.
- 3. Mix the dressing: In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- 4. Combine ingredients: In a large bowl, mix cooled pasta with prepared veggies. Sprinkle feta on top if using, then drizzle with dressing and toss gently.
- 5. Chill before serving: Cover and refrigerate for at least one hour to allow flavors to meld.
- 6. Serve: Toss again prior to serving; enjoy cold or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 360mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 25mg
Keywords: Customize with seasonal vegetables or proteins like grilled chicken or chickpeas for added nutrition. Use gluten-free pasta if desired; it works just as well in this recipe. Store leftovers in an airtight container for up to three days.