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15 Minute Pasta Salad

A quick and nourishing pasta salad filled with colorful veggies and a tangy vinaigrette, perfect for busy weeknights or as a make-ahead meal.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course, Salad, Side Dish
Cuisine: Italian, Mediterranean
Calories: 230
Ingredients Method Notes

Ingredients
  

Vinaigrette
  • 1/3 cup extra virgin olive oil Provides rich flavor and helps in mixing the ingredients.
  • 1/4 cup balsamic vinegar Adds a tangy sweetness that enhances the overall taste.
  • 2 tablespoons lemon juice Brings brightness and acidity to the dressing.
  • 1 tablespoon dijon mustard Offers a touch of spice and helps emulsify the dressing.
  • 1/2 teaspoon sea salt Enhances the flavors of the salad.
  • 1/4 teaspoon ground black pepper Adds a mild heat and freshness.
Main Ingredients
  • 8 ounces rotini pasta Serves as the hearty base of the salad.
  • 1 cup green bell pepper Provides crunch and freshness.
  • 1 cup cherry tomatoes Adds juiciness and a pop of color.
  • 1/4 cup parsley Introduces a fresh, herbal note.
  • 1/2 cup black olives Contributes a briny flavor and chewy texture.
  • 1/2 medium red onion For a sharp crunch and added depth.

Method
 

Preparation
  1. In a mixing bowl, whisk together extra virgin olive oil, balsamic vinegar, lemon juice, dijon mustard, sea salt, and ground black pepper until well combined.
Cooking
  1. Bring a large pot of salted water to a boil and cook the rotini pasta until al dente, then drain in a colander.
Combining
  1. In the mixing bowl, toss the cooked pasta with green bell pepper, sliced cherry tomatoes, chopped parsley, sliced black olives, and sliced red onion.
Dressing
  1. Pour the vinaigrette over the pasta salad and toss until evenly coated.
Serving
  1. Allow the pasta salad to cool in the refrigerator for 10-15 minutes before serving for the best flavor.

Notes

Great for potlucks and picnics. Can be customized based on personal preferences.