Easy Cold Pasta Salad
A vibrant and refreshing salad featuring tender pasta mixed with colorful veggies, all coated in a light and tangy dressing, perfect for any meal.
Ingredients
Pasta and Base Ingredients
- 2 cups short pasta (penne, fusilli, or bowtie) Use your favorite variety
- 1 cup diced bell peppers A mix of red, yellow, and green adds color
- 1 large cucumber Diced for added crunch
- 1 cup halved cherry tomatoes For sweetness
- 1/4 cup finely diced red onion Adds a nice bite
- 1 can chickpeas, rinsed and drained For added protein
Dressing Ingredients
- 1/4 cup olive oil For dressing
- 2 tablespoons lemon juice For a touch of acidity
- Salt and pepper To taste
- 1 teaspoon dried oregano For flavor balance
- Feta cheese (optional) For topping
Instructions
Cooking and Preparation
- Bring a large pot of salted water to a boil. Add your chosen pasta and cook according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
- While the pasta is cooking, chop your bell peppers, cucumber, cherry tomatoes, and red onion.
- In a large bowl, combine the cooked pasta, chopped vegetables, and drained chickpeas.
- In a small bowl, whisk together olive oil, lemon juice, salt, pepper, and oregano until well-combined.
- Pour the dressing over the pasta salad and toss gently to make sure everything is evenly coated.
- Give the salad a taste! Add more salt, pepper, or lemon juice as needed.
- For best results, cover the salad and refrigerate for at least 30 minutes to let the flavors meld together. Serve chilled!
Notes
For dietary preferences, opt for whole wheat or gluten-free pasta. Feel free to substitute vegetables; zucchini or olives are great additions. You can also prepare this a day ahead for easy meal prep!