Garden Pasta Salad
Chilled pasta tossed with fresh vegetables and a zesty lemon vinaigrette. Ready in under 20 minutes—perfect for picnics, potlucks, or quick lunches.
- Total time
- 18 min
- Servings
- 4
- Calories
- 312
- Protein
- 12g
lightfreshsimpleamericanvegetariantendercrisppicnic
Ingredients
- 8 oz pasta (penne or farfalle)
- 1.5 cups cherry tomatoes, halved
- 1 medium cucumber, diced
- 1 medium red bell pepper, diced
- 1 lemon (juiced)
- ½ cup parmesan cheese, grated
Instructions
- 1
Boil pasta in salted water until al dente, ~10 minutes. Drain and rinse with cold water.
- 2
Halve the cherry tomatoes. Dice the cucumber and bell pepper into small chunks.
- 3
Transfer cooled pasta to a large bowl. Add tomatoes, cucumber, bell pepper, and parmesan.
- 4
Drizzle lemon juice and 3 tablespoons olive oil over top. Season with salt and pepper.
- 5
Toss until coated. Serve chilled or at room temperature.
Tools you’ll need
- large pot
- colander
- cutting board
- knife
- large mixing bowl
- box grater
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