Recipes · Cooking tips · Techniques

Garden Pasta Salad

Garden Pasta Salad

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.

 

This pasta salad is the perfect side dish for summer. Make it ahead of time and refrigerate until ready to serve at your next party or BBQ.

 

If you need more great pasta salad ideas, check out this tortellini Italian salad or this simple Italian pasta salad. Enjoy!

 

 

Ingredients

12 oz. Tricolor Rotini Pasta, cooked to package directions

½ tsp. Kosher Salt, or to taste, plus extra for the pasta water

¼ cup Extra Virgin Olive Oil

2 tbsp. Red Wine Vinegar

1 Garlic Clove, grated or minced finely

¼ tsp. Dried Oregano

¼ tsp. Black Pepper, or to taste

2 Large Tomatoes, seeded and diced

1 Cucumber, peeled, seeded, quartered and cut into slices

 

 

Instructions

Cook the tricolor rotini pasta to package directions, remember to salt the water. When the pasta is done, drain and allow it to cool.

 

Cut the cucumber and the tomatoes into bite sized pieces. Refrigerate until ready to use.

 

 

Make the 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.

 

 

Make the garden pasta salad

In a large bowl combine the pasta, tomatoes, cucumbers, and the dressing. Toss the pasta salad gently to combine the ingredients well.

 

Try the garden pasta salad, and add salt to taste, only if needed. Refrigerate the garden pasta salad until ready to serve.

 

 

Cook’s Notes

If you’re using a hothouse (or English) cucumber, peeling and seeding is not necessary. If using a garden cucumber, then you may want to remove most, or all of the peel.

 

Also, slice the cucumber in half and gently remove the seeds with a spoon. Here, we use a hothouse cucumber so we left the peel mostly intact; we added a little interest by scoring it with a lemon zester (a fork, will work too).

 

Serves 6-8

 

Garden Pasta Salad colorful rotini pasta with diced tomatoes and cucumbers served in a large white bowl
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Garden Pasta Salad

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.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Side Dish
Cuisine: American
Keyword: cold pasta salad
Servings: 6
Calories: 306kcal

Ingredients

  • 12 oz. Tricolor Rotini Pasta cooked to package directions for al-dente
  • ½ tsp. Kosher Salt or to taste, plus extra for the pasta water
  • ¼ cup Extra Virgin Olive Oil
  • 2 tbsp. Red Wine Vinegar
  • 1 Garlic Clove grated or minced finely
  • ¼ tsp. Dried Oregano
  • ¼ tsp. Black Pepper or to taste
  • 2 Large Tomatoes seeded and diced
  • 1 Cucumber peeled, seeded, quartered and cut into slices

Instructions

  • 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.
  • Cut the cucumber and the tomatoes into bite sized pieces. Refrigerate until ready to use.
  • Make the 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.
  • Make the garden pasta salad - In a large bowl combine the pasta, tomatoes, cucumbers, and the dressing. Toss the pasta salad gently to combine the ingredients well.
  • Try the garden pasta salad, and add salt to taste, only if needed.
  • Refrigerate the pasta salad until ready to serve.

Notes

If you’re using a hothouse (or English) cucumber, peeling and seeding is not necessary. If using a garden cucumber, then you may want to remove most, or all of the peel. Also, slice the cucumber in half and gently remove the seeds with a spoon. Here, we use a hothouse cucumber so we left the peel mostly intact; we added a little interest by scoring it with a lemon zester (a fork, will work too).

Nutrition

Calories: 306kcal | Carbohydrates: 45g | Protein: 8g | Fat: 10g | Saturated Fat: 1g | Sodium: 166mg | Potassium: 291mg | Fiber: 2g | Sugar: 3g | Vitamin A: 375IU | Vitamin C: 7.3mg | Calcium: 26mg | Iron: 1.1mg
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate.This data is provided as a courtesy for informational purposes only.

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