This delicious pasta salad is perfect for a summer BBQ or picnic. Packed with healthy veggies and a simple dressing, it’s a great dish to make ahead of time. Plus, it’s vegan and can easily be made gluten-free by swapping out the pasta for a gluten-free variety.
Ingredients
- 1 pound (450g) pasta
- 1 large cucumber, diced
- 1 pint (280g) cherry tomatoes, halved
- 1/2 cup (120ml) olive oil
- 1/4 cup (60ml) red wine vinegar
- 1 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup (120g) Kalamata olives, pitted and halved
- 1/4 cup (10g) fresh parsley, chopped
Method
- Cook pasta according to package instructions. Drain and rinse with cold water.
- In a large bowl, combine cooked pasta, cucumber, cherry tomatoes, olive oil, red wine vinegar, oregano, salt, and black pepper. Mix until all ingredients are coated with the dressing.
- Stir in Kalamata olives and parsley. Serve immediately or store in the fridge for later.
Potential changes & improvements
There are endless ways to change up this recipe to suit your taste. Try adding in some chopped bell peppers, red onion, or sun-dried tomatoes. For a bit of heat, add in some crushed red pepper flakes or a diced jalapeño pepper. To make it a complete meal, add in some cooked chickpeas or crumbled tofu.
What other food it works well with
This pasta salad pairs well with just about anything. Serve it as a side dish with grilled chicken or fish. Or enjoy it on its own as a light lunch or snack.
Common Mistakes
One common mistake people make when making pasta salad is not properly draining and rinsing the pasta. This step is important to prevent the pasta from becoming mushy. Another mistake is not letting the pasta salad sit for a bit before serving. This allows the flavors to meld together and taste even better.
Nutritional Information
Serving size: 1/6 of recipe
Calories: 517
Fat: 28g
Saturated fat: 4g
Unsaturated fat: 24g
Trans fat: 0g
Carbohydrates: 58g
Sugar: 4g
Fiber: 5g
Protein: 10g
Cholesterol: 0mg
Sodium: 487mg
Allergens
This recipe contains the following allergens:
Pasta (wheat)
Olive oil
Red wine vinegar
Oregano
Salt
Black pepper
Kalamata olives
Parsley