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Italian Vinaigrette
- 3 tablespoons extra virgin olive oil, (about 42g)
- 2 tablespoons balsamic vinegar, (30g)
- 2 teaspoons lemon juice, or apple cider vinegar (10g)
- 1 teaspoon dijon mustard, (5g)
- ½ teaspoon sea salt, (3g)
- ¼ teaspoon ground black pepper, (0.6g)
Pasta Salad
- 8 ounces rotini pasta, uncooked (227g)
- ¼ cup green bell pepper, ½ green bell pepper (70g)
- ½ cup cherry tomatoes, sliced (95g)
- ¼ cup parsley, (8g)
- ¼ cup black olives, sliced (37g)
- ¼ red onion, sliced (57g)
Pasta Salad
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Cook the pasta according to package directions in a boiling pot of salted water. While the pasta is cooking, you can cut up all the ingredients and make the dressing.
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Drain the pasta according the package directions, then allow to cool slightly (I like to run mine under cold water to stop the cooking). Add in all the pasta salad ingredients. Pour the vinaigrette over it and stir to combine.
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You can taste and add more salt or acid if you like. You can eat it right away or let it sit for about 30 minutes for the flavours to meld even more. Eat and enjoy!
To store: This pasta salad recipe holds up really well in the refrigerator, stored in an airtight container; it lasts for about 5-6 days. I do not recommend freezing it, as there are too many fresh ingredients and their textures and flavours will suffer.
Calories: 333kcal, Carbohydrates: 46g, Protein: 8g, Fat: 13g, Saturated Fat: 2g, Sodium: 446mg, Potassium: 223mg, Fiber: 3g, Sugar: 4g, Vitamin A: 475IU, Vitamin C: 18mg, Calcium: 21mg, Iron: 1mg
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
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