Hot Pasta Salad
Elevate your pasta game with this vibrant and flavorful Hot Pasta Salad, a perfect fusion of comfort and freshness! Featuring tender fusilli pasta tossed with sautéed cherry tomatoes, zucchini, red bell pepper, and red onion, this warm salad comes alive with the bold flavors of garlic, balsamic vinegar, and dried oregano. A touch of baby spinach and basil adds freshness, while a sprinkle of grated Parmesan cheese provides a satisfyingly savory finish. Ready in just 30 minutes, this easy-to-make dish is ideal for weeknight dinners and versatile enough to serve as a side or light main. Bursting with color and Italian-inspired flavors, it’s a hearty yet wholesome option that’s as nourishing as it is delicious. Serve this hot pasta salad straight from the skillet for a meal that’s simple yet unforgettable!
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 300 grams fusilli pasta
- 200 grams cherry tomatoes
- 1 medium zucchini
- 1 medium red bell pepper
- 1 small red onion
- 100 grams baby spinach
- 3 tablespoons olive oil
- 1.5 tablespoons balsamic vinegar
- 2 cloves garlic cloves
- 1 teaspoon dried oregano
- 10 leaves fresh basil leaves
- 50 grams Parmesan cheese
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Cook the fusilli pasta according to the package instructions until al dente. Reserve 1/4 cup of pasta water, then drain and set aside.
While the pasta cooks, prepare the vegetables: halve the cherry tomatoes, dice the zucchini and red bell pepper, and thinly slice the red onion.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the red onion and garlic (minced) and sauté for 2 minutes until fragrant.
Add the zucchini and red bell pepper to the skillet and continue to sauté for 5-7 minutes until the vegetables soften slightly but still have some bite.
Toss in the cherry tomatoes and cook for another 2 minutes until slightly softened. Stir in the baby spinach and let it wilt gently.
Add the cooked pasta to the skillet with the vegetables. Drizzle with the remaining 1 tablespoon of olive oil, balsamic vinegar, and reserved pasta water. Season with salt, pepper, and dried oregano. Stir well to combine and coat everything in the dressing.
Remove the skillet from heat and stir in the fresh basil leaves, torn into smaller pieces.
Transfer the hot pasta salad to a serving bowl. Top with freshly grated Parmesan cheese and serve immediately.
Nutrition Facts
Calories |
304 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.7 g | 19% | |
| Saturated Fat | 3.9 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 11 mg | 4% | |
| Sodium | 352 mg | 15% | |
| Total Carbohydrate | 33.1 g | 12% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 5.8 g | ||
| Protein | 10.6 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 169 mg | 13% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 391 mg | 8% | |
*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.
