Summer Rotini Salad
Tri colour pasta is a colourful twist to the conventional salad. This classic filling salad has rotini pasta tossed with diced crunchy veggies and drenched in a homemade Italian dressing! It is a delicious and balanced salad bowl! Letting the pasta and veggies sit in the zesty dressing for a while adds extra flavour.
Servings: 2
Calories: 200kcal
Ingredients
For the pasta:
- 65 grams pasta
- 2 cups water
- 1/8 tsp salt
- 1/8 tsp oil
For the veggies:
- 1 tbsp. mozzarella cheese diced
- ¼ cup black olives halved
- ¼ cup carrots, sliced
- ¼ cup onion diced
- ¼ cup capsicum diced
- ¼ cup cucumber diced
- ¼ cup tomato diced
For the dressing:
- 1 tsp olive oil
- 1 clove garlic finely chopped
- 1/4 tsp salt
- 1/8 tsp red pepper flakes
- ½ tsp lemon juice
- ¼ tsp Italian seasoning
Instructions
- For this pasta salad, bring a large pot of salted water to a boil.
- Add the pasta and cook until tender, 5 minutes (check the package for instructions).
- Drain the water, refresh in cold water.
- Toss it with some olive oil, and set it aside to cool.
- Dice the onions, capsicum, tomato, cucumber and cheese; thinly slice the carrot into roundels. Mince the garlic and halve the olives.
- Whisk together olive oil and lemon juice.
- Take the cooked pasta in a large bowl.
- Add the veggies to the pasta and mix together.
- Pour the dressing over it. Season with salt, red pepper flakes and Italian seasoning.
- Toss well.
- Taste and adjust to your liking.
- Serve Rotini Summer Salad chilled. Enjoy!