Description

This garden pasta salad is easy to make and comes together quickly. It’s a cold pasta salad that’s made with rotini, tomatoes, cucumbers and a light homemade oil and vinegar dressing.

Ingredients

Scale

12 ounces Tricolor Rotini Pasta
½ teaspoon Salt (plus 1 tablespoon for the pasta water)
¼ cup Extra Virgin Olive Oil
2 tablespoon Red Wine Vinegar
1 Garlic Clove, grated or minced finely
¼ teaspoon Dried Oregano
¼ teaspoon Black Pepper
2 Large Tomatoes, seeded and diced
1 Cucumber, peeled, seeded, quartered and cut into slices

Instructions

Cook: Cook the tricolor rotini pasta to package directions for al-dente, remember to salt the water. When the pasta is done, drain and allow it to cool.
Prep Vegetables: Cut the cucumber and the tomatoes into bite sized pieces. Refrigerate until ready to use.
Make Dressing: In a small jar, or a container with a tight fitting lid, add the extra virgin olive oil, red wine vinegar, grated garlic, dried oregano salt and black pepper. Cover the container and shake vigorously to mix.
Assemble: In a large bowl combine the pasta, tomatoes, cucumbers, and the dressing. Toss the pasta salad gently to combine the ingredients well.
Season: Try the garden pasta salad, and add salt to taste, only if needed.
Chill: Refrigerate the pasta salad until ready to serve.

Notes

If using a hothouse (or English) cucumber, peeling and seeding is not necessary. If using a garden cucumber, remove most or all of the peel and gently remove the seeds with a spoon.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Side Dish
Method: Mixing
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 306 kcal
Sugar: 3 g
Sodium: 166 mg
Fat: 10 g
Saturated Fat: 1 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 2 g
Protein: 8 g
Cholesterol: 0 mg

Keywords: garden pasta salad, cold pasta salad, rotini pasta, summer side dish, vegetarian