Description
A vibrant and refreshing pasta salad featuring rotini pasta and crisp garden vegetables tossed in a zesty red wine vinaigrette. Perfect for summer potlucks or healthy meal prep.
Ingredients
Scale
- 16 oz Rotini pasta
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 English cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, finely diced
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Cook rotini pasta in salted boiling water according to package directions until al dente.
- Drain pasta and rinse immediately with cold water until completely cooled.
- Dice bell peppers, cucumber, and red onion into uniform small pieces.
- In a small jar or bowl, whisk together olive oil, red wine vinegar, oregano, salt, and pepper until emulsified.
- Combine cooled pasta and diced vegetables in a large mixing bowl.
- Pour the dressing over the pasta mixture and toss gently to coat evenly.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boiling/Mixing
- Cuisine: American