Crispy Pasta Salad
A vibrant, crunchy pasta salad tossed with fresh vegetables and a zesty garlic-lemon olive oil dressing—perfect for picnics or quick lunches.
Equipment
Ingredients
Pasta
pasta (dry)
300 g
Vegetables
bell pepper (diced)
1 piece
cherry tomatoes (halved)
200 g
cucumber (diced)
1 piece
red onion (thinly sliced)
0.5 piece
Dressing
extra virgin olive oil (robust)
60 ml
lemon (juiced)
1 piece
garlic (minced)
2 clove
salt
1 tsp
black pepper (freshly ground)
0.5 tsp
Instructions
Cook the pasta
Bring a large pot of salted water to a boil and cook pasta until al dente.
Prepare vegetables
Dice bell pepper and cucumber, halve cherry tomatoes, and thinly slice red onion.
Make the dressing
In a small bowl, whisk together robust extra virgin olive oil, fresh lemon juice, minced garlic, salt, and black pepper.
Combine salad
Drain cooked pasta and rinse under cold water to cool. In a large bowl, toss cooled pasta with prepared vegetables and dressing until evenly coated.
Serve
Transfer to serving plates and enjoy immediately, or chill briefly for enhanced flavors.
Original recipe
Storage
Best served fresh; store covered in refrigerator up to 2 days
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