Pasta Salad
Try this Pasta Salad recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 1
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
dairy free
vegan
vegetarian
pescatarian
- salt and pepper to taste
- 1/2 red onion thinly sliced
- 1/3 cup of olive oil
- 1/2 teaspoon of oregano
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1 pound of pasta ( i used spirals)
- 1/2 cup of grape or cherry tomatoes halved or quartered
- 1 small green bell pepper chopped (about 1 cup)
- 1 can of sliced black olives (mine was 6 ounces)
- 2 tablespoons of white balsamic vinegar
- 1/4 teaspoon of crushed red pepper
- good pinch of sugar
- 1/4 cup of chopped fresh parsley or cilantro (i used parsl
- Carbohydrate 3.4336 g
- Cholesterol 0 mg
- Fat 9.1258 g
- Fiber 1.25800003528595 g
- Protein 0.6364 g
- Saturated Fat 1.28564 g
- Serving Size 1 1 (537g)
- Sodium 76.0805729166668 mg
- Sugar 2.17559996471405 g
- Trans Fat 0.2748 g
- Calories 94 calories
Cook pasta according to directions to your desired doneness. Drain and let cool. If serving the pasta salad cold, run the cooked pasta under cold water to cool it off quite a bit. While the pasta cooks, chop up your veggies and make your dressing. Make the dressing by combining the olive oil, vinegar, spices, and sugar. Whisk until fully combined and set aside. In a large bowl, combine the pasta, chopped veggies, parsley (or cilantro) and dressing. Toss until the pasta and veggies are fully coated in the dressing. Salt and pepper to taste and ENJOY!!!
