This pasta salad is my go-to summer side dish! It’s quick and easy to make, and so flavorful. I make it frequently to bring to cookouts and parties. This recipe is a great alternative to a traditional pasta salad. I prefer to use whole wheat pasta over refined grain (white) pasta for more natural fiber and micronutrients; and make a light and simple vinaigrette in place of a thick mayonnaise-based dressing. What’s also great about this dish is that it’s what I call a “use-what-you-have” dish – I like to use tomatoes and red peppers for their sweetness, however you can use whichever vegetables you have on hand. Enjoy!
Ingredients:
- 12-14 oz. whole wheat rotini pasta (1 standard size box)
- 1 pint grape tomatoes, halved
- 1 red bell pepper, chopped
- 1/2 cup fresh mozzarella cheese. chopped (optional)
- 1/2 of a red onion, diced
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- salt and black pepper (to taste)
Directions:
- Bring 5 quarts of water to a boil. Add pasta and cook until tender, stirring occasionally.
- Drain the pasta and let sit until cool.
- Add a drizzle (about 1/2 tsp.) of olive oil over the pasta and stir so that the pasta is coated.
- Add the tomatoes, red bell pepper, red onion and mozzarella cheese.
- Pour the balsamic vinegar and olive oil over the salad and stir until the salad is evenly coated.
- Season with salt and black pepper to taste.
