Sunny Day Pasta Salad

• 8 oz pasta (rotini or farfalle work great)
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, finely chopped
• 1/2 cup black olives, sliced
• 1/4 cup fresh basil, chopped
• 1/4 cup grated Parmesan cheese
• 1/3 cup olive oil
• 2 tbsp lemon juice
• 1 tsp Dijon mustard
• Salt and pepper to taste

Steps

1. 1 Cook pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
2. 2 In a large bowl, combine cherry tomatoes, cucumber, red onion, black olives, and basil.
3. 3 Whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper in a small bowl.
4. 4 Add cooked pasta to the vegetables and pour the vinaigrette over the top. Toss to coat.
5. 5 Sprinkle with Parmesan cheese and toss again gently.
6. 6 Chill in the refrigerator for at least 30 minutes before serving.

Nutrition

Tips

• For extra protein, add grilled chicken or chickpeas.
• Customize with your favorite veggies like bell peppers or artichokes.
• Make ahead and let the flavors meld overnight in the fridge.
• Use whole wheat pasta for a healthier twist.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently if desired, though it's best served cold.

Serving Suggestions

• Pair with grilled chicken for a hearty meal.
• Serve alongside crusty bread and a simple green salad.
• Add some feta cheese for extra tanginess.
• Perfect as a side dish for barbecues.

FAQ