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Linguine Pasta Salad

A vibrant, satisfying dish that combines al dente linguine with fresh vegetables and a tangy dressing, perfect for quick meals and potlucks.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Main Course, Salad
Cuisine: Italian, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Pasta and Base
  • 8 ounces linguine The base of the salad, providing a hearty, filling texture.
Fresh Vegetables
  • 1 cup bell peppers, chopped Adds a sweet crunch and vibrant color.
  • 1 cup cherry tomatoes, halved Juicy bursts of flavor brighten every bite.
  • 1 cup cucumbers, chopped Provides a refreshing, crisp complement to the pasta.
  • 1/2 cup red onion, chopped Introduces a sharpness that balances the dish well.
Dressing
  • 1/4 cup olive oil A healthy, rich fat that brings everything together.
  • 2 tablespoons lemon juice Adds brightness and acidity, enhancing flavors.
  • to taste salt and pepper Essential for seasoning to taste.
  • 1/4 cup herbs Fresh or dried, they give an aromatic punch to the salad.

Method
 

Preparation
  1. Cook linguine according to package instructions until al dente, then drain and rinse with cold water.
  2. In a large mixing bowl, combine chopped bell peppers, cherry tomatoes, cucumbers, and red onion.
  3. In a separate bowl, whisk together olive oil, lemon juice, salt, and pepper to make the dressing.
  4. Add the cooled linguine to the vegetable mixture.
  5. Pour the dressing over the salad and toss gently to combine.
  6. Chill in the refrigerator for at least 30 minutes for flavors to meld.
  7. Serve chilled with your favorite fresh herbs sprinkled on top.

Notes

This pasta salad is perfect for meal prep and keeps well in the fridge for up to three days. For added protein, consider tossing in grilled chicken or chickpeas.