Pasta Salad
This is a light and refreshing pasta salad recipe made with a myriad of vegetables and freshly cut basil tossed in a light homemade vinaigrette dressing. The perfect side dish for any barbecue or party.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500 g Pasta (Fusilli)
- 2 tbsp Olive Oil
- 1 Cucumber (Diced)
- 1 Red Bell Pepper (Diced)
- 1 Green Bell Pepper (Diced)
- 1 Red Onion (Diced)
- 200 g Cherry Tomatoes (Halved)
- 50 g Olives (Pitted and halved)
- 15 g Basil (Chopped)
- Salt (To taste)
- Black Pepper (To taste)
- 50 ml Olive Oil
- 30 ml Vinegar
- 5 ml Dijon Mustard
- 1 clove Garlic (Minced)
- Salt (To taste)
- Black Pepper (To taste)
Instructions
- 1
Cook the pasta according to the package instructions in a large pot of salted boiling water, until al dente. Drain and rinse with cold water.
- 2
In a large bowl, combine the cooked pasta, olive oil, diced cucumber, bell peppers, red onion, cherry tomatoes, black olives, and basil leaves. Season with salt and pepper, to taste.
- 3
In a small bowl, whisk together the extra-virgin olive oil, vinegar, Dijon mustard, minced garlic, salt, and pepper, until well combined.
- 4
Pour the dressing over the pasta salad and toss until well coated.
- 5
Serve the pasta salad cold, and enjoy!