Veggie Pasta Salad
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Looking for a new pasta salad? This veggie pasta salad is quick, easy, and healthy. With elbow macaroni, crisp cucumbers, sweet peppers, and crunchy carrots, it’s full of flavor. The red wine vinaigrette adds a tangy kick to it. Perfect for meal prep, it stays delicious for days. It’s great for lunches, picnics, or a light dinner.
Why You’ll Love This Veggie Pasta Salad
- Quick and Easy: Comes together in under 30 minutes for busy weeknights.
- Healthy and Satisfying: Packed with wholesome ingredients that leave you feeling full and energized.
- Family-Friendly: Even picky eaters will love the delicious flavor.
- Budget-Friendly: Uses simple, affordable ingredients you likely already have on hand.
- Meal Prep Perfect: Stores well for leftovers or weekly lunches.
Recipe Tips
- Use Fresh Ingredients: Fresh veggies and herbs boost flavor and nutrition.
- Don’t Overcook: Keep an eye on cook time to prevent drying out or over-softening ingredients.
- Season to Taste: Adjust herbs and spices to your preference for a personalized flavor.
- Prep Ahead: Chop veggies or marinate proteins in advance to save time.
- Store Properly: Keep leftovers in airtight containers in the fridge for up to 3–4 days.
Pasta Salad Variations
- Add Protein: Use tofu, beans, shrimp, chicken or beef for a different twist.
- Go Low-Carb: Skip the grains and serve over cauliflower rice or leafy greens.
- Make it Spicy: Add red pepper flakes, hot sauce, or diced jalapeños for extra heat.
- Add More Veggies: Toss in spinach, zucchini, or tomatoes for even more nutrients.
- Try Different Herbs: Basil, cilantro or oregano for a new flavor profile.
Veggie Pasta Salad
This vibrant veggie pasta salad combines elbow macaroni with crisp cucumbers, colorful bell peppers, and crunchy carrots, all tossed in a zesty red wine vinaigrette. It's quick to prepare, healthy, and full of flavor. It's perfect for meal prep, picnics, lunch or a light dinner. Enjoy it chilled or at room temperature for a refreshing dish any time.
Ingredients
Pasta Salad
- 1 box elbow macaroni (16 oz)
- 1 cucumber, diced
- 1 bell pepper, diced
- 2 carrots chopped
- ½ cup red onion, finely chopped (optional)
Red Wine Vinaigrette
- ¼ cup red wine vinegar
- ⅓ cup olive oil
- 1 tsp garlic powder
- 1 tsp Dijon mustard
- 1 tsp honey
- Salt and pepper to taste
Instructions
- Cook Pasta: Cook elbow macaroni according to package directions until al dente. Drain and rinse with cold water to stop the cooking process. Set aside to cool.
- Prep Veggies: While pasta cools, chop cucumbers, bell peppers, carrots (and red onion if using).
- Make Vinaigrette: In a small bowl or jar, whisk together red wine vinegar, olive oil, garlic powder, mustard, honey, salt, and pepper until well combined.
- Toss It All Together: In a large bowl, combine cooked pasta, veggies, and spices. Pour vinaigrette over the salad and toss to coat evenly.
- Chill & Serve: Refrigerate for at least 30 minutes to let flavors meld. Give it a stir before serving and adjust seasoning if needed.
Notes
Estimated Nutrition per Serving (1 cup):
- Calories: Approximately 352
- Total Fat: 8.5g
- Saturated Fat: 1.2g
- Carbohydrates: 58g
- Fiber: 3g
- Sugars: 4g
- Protein: 8g
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