Description

A vibrant and nutritious Tuscan-inspired pasta salad packed with fresh vegetables, hearty pasta, and a zesty dressing — perfect for a light meal or side dish.

Ingredients

Units Scale

8 oz whole wheat pasta
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/2 cup red onion, thinly sliced
1/2 cup black olives, sliced
1/2 cup sun-dried tomatoes, chopped
1/4 cup fresh basil, chopped
1/4 cup Parmesan cheese, grated
2 tbsp olive oil
1 tbsp red wine vinegar
1 tsp Dijon mustard
1 clove garlic, minced
Salt and pepper to taste

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Instructions

Cook the pasta according to package instructions until al dente. Drain and rinse under cold water.
In a large bowl, combine the cherry tomatoes, cucumber, red onion, black olives, sun-dried tomatoes, and basil.
In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic, salt, and pepper.
Add the cooked pasta to the vegetables and toss to combine.
Pour the dressing over the salad and mix well.
Top with grated Parmesan cheese and gently toss.
Chill for at least 30 minutes before serving to allow flavors to meld.

Notes

For a vegan version, omit the Parmesan cheese or use a plant-based alternative.
Add grilled chicken or chickpeas for extra protein.
Store leftovers in an airtight container in the fridge for up to 3 days.

Nutrition

Serving Size: 1 cup
Calories: 280
Sugar: 4g
Sodium: 380mg
Fat: 11g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 5g
Protein: 8g
Cholesterol: 5mg