Nut-Free Vibrant Vegetable Pasta Salad

Bursting with fresh, colorful vegetables and a zesty homemade dressing, this Nut-Free Vibrant Vegetable Pasta Salad is the perfect addition to your mealtime spread. Featuring tender rotini pasta (with a gluten-free option), juicy cherry tomatoes, crisp cucumber, sweet yellow bell pepper, briny black olives, and fragrant parsley, this recipe is as vibrant in flavor as it is in appearance. The tangy dressing, made with olive oil, lemon juice, red wine vinegar, and a hint of Dijon mustard, ties everything together in a light, refreshing way. Quick and easy to prepare, this allergy-friendly salad is ideal for picnics, potlucks, or as a simple side dish. Serve it cold or at room temperature and relish in a dish that's as wholesome as it is delicious!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 6

Ingredients

• 12 ounces rotini pasta (nut-free, optionally gluten-free if needed)
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1 medium yellow bell pepper, diced
• 1 small red onion, finely chopped
• 1 cup black olives, sliced
• 0.25 cup fresh parsley, chopped
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• 1 teaspoon dried oregano
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Cook the rotini pasta according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside to cool completely.

Step 2

While the pasta cools, prepare the vegetables: halve the cherry tomatoes, dice the cucumber and yellow bell pepper, finely chop the red onion, and slice the black olives. Chop the parsley as well.

Step 3

In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and black pepper to create the dressing.

Step 4

In a large mixing bowl, combine the cooled pasta, cherry tomatoes, cucumber, yellow bell pepper, red onion, black olives, and parsley.

Step 5

Pour the dressing over the pasta and vegetables. Toss well to evenly coat everything in the dressing.

Step 6

Taste and adjust seasoning with additional salt and pepper if needed.

Step 7

Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld.

Step 8

Serve cold or at room temperature as a side dish or light main course.

Nutrition Facts

Serving size	(1364.5g)

Amount per serving	% Daily Value*
Calories	1496.0

Total Fat 87.1g	0%
Saturated Fat 15.3g	0%
Polyunsaturated Fat 4.0g
Cholesterol 0mg	0%
Sodium 3161.2mg	0%
Total Carbohydrate 159.5g	0%
Dietary Fiber 22.2g	0%
Total Sugars 23.2g
Protein 27.5g	0%

Vitamin D 0IU	0%
Calcium 272.7mg	0%
Iron 14.1mg	0%
Potassium 1935.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.2%

Protein: 7.2%

Carbs: 41.6%