Italian Pasta Salad
Chilled pasta mixed with fresh vegetables, cheese, and Italian dressing. Served cold, this assembled salad features tender pasta with crisp vegetable pieces and tangy dressing throughout.
Ingredients
Method
Halve the cherry tomatoes and dice the cucumber into bite-sized pieces. Thinly slice the red onion and roughly chop the fresh parsley.
Grate the parmesan cheese and mince the garlic.
In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, Italian seasoning, salt, and black pepper until emulsified.
In a large bowl, combine the cooled cooked pasta with the cherry tomatoes, cucumber, red onion, parmesan cheese, and fresh parsley.
Pour the dressing over the pasta mixture and toss gently until all ingredients are evenly coated.
Refrigerate for at least 30 minutes before serving to allow flavors to meld and the salad to cool completely.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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