Crispy Pasta Salad
A refreshing, vibrant pasta salad tossed in a zesty olive oil dressing with crisp vegetables and al dente pasta for the perfect light meal.
Equipment
Ingredients
Pasta
pasta (dry)
300 g
Vegetables
cherry tomatoes (halved)
200 g
cucumber (diced)
1 piece
bell pepper (diced)
1 piece
red onion (thinly sliced)
0.5 piece
Dressing
extra virgin olive oil
60 ml
vinegar
30 ml
garlic (minced)
1 clove
salt
3 g
black pepper
1 g
Instructions
Cook the pasta
Boil pasta in salted water until al dente, then drain and rinse under cold water to stop cooking.
Prepare the vegetables
Wash and chop cherry tomatoes in half, dice cucumber and bell pepper, thinly slice red onion.
Make the dressing
Whisk together olive oil, vinegar, minced garlic, salt and pepper until well combined.
Combine and toss
In a large bowl combine cooled pasta with prepared vegetables, pour over dressing and toss gently until everything is evenly coated.
Serve
Transfer to serving plates and enjoy immediately or chill briefly before serving.
Storage
Best served fresh but can be stored covered in the refrigerator for up to 2 days. Stir before serving.
Notes
• Use robust extra virgin olive oil for the dressing and smooth for any sautéing if needed.
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