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A vibrant bowl of healthy summer pasta salad with fresh vegetables and herbs

Best way to grow your healthy summer pasta salad

A misleading title. This is not a recipe for growing ingredients, but rather making a healthy summer pasta salad. It is a light and refreshing dish perfect for warm weather, featuring fresh vegetables and a simple dressing.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 people
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Pasta Salad
  • 8 ounces pasta your favorite shape
  • 1 pint cherry tomatoes halved
  • 1 medium cucumber diced
  • 0.5 medium red onion thinly sliced
  • 1 medium bell pepper any color, diced
Dressing
  • 0.25 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 0.5 teaspoon dried oregano
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper

Equipment

  • large pot
  • colander
  • large bowl
  • small bowl
  • whisk

Method
 

Preparation
  1. Cook the pasta according to package directions until al dente, then drain and rinse with cold water to cool.
Assembly
  1. In a large bowl, combine the cooked pasta, halved cherry tomatoes, diced cucumber, thinly sliced red onion, and diced bell pepper.
  2. In a separate small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, dried oregano, salt, and black pepper to create the dressing.
  3. Pour the dressing over the pasta and vegetable mixture, then toss gently to ensure all ingredients are evenly coated.
Serving
  1. Serve immediately, or chill in the refrigerator for at least 30 minutes to allow the flavors to meld, then serve cold.

Notes

For extra flavor, add grilled chicken or feta cheese. This salad is also great for meal prepping and can be stored in an airtight container in the refrigerator for up to 3 days.