Nut-Free Vibrant Vegetable Pasta Salad
Brighten up your table with this Nut-Free Vibrant Vegetable Pasta Salad, a colorful and healthy dish that’s perfect for potlucks, picnics, or family meals. Packed with crisp cherry tomatoes, diced cucumber, sweet yellow bell pepper, and tangy black olives, this salad bursts with fresh flavors in every bite. The zesty homemade dressing, featuring olive oil, lemon juice, and a hint of Dijon mustard, ties the dish together beautifully. Made with nut-free rotini pasta—and easily adaptable to gluten-free—this recipe comes together in just 30 minutes and is best served chilled for maximum flavor infusion. A perfect nut-free, crowd-pleasing option that’s both nutritious and easy to prepare!
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Recipe Information
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
Instructions
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.
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.
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.
In a large mixing bowl, combine the cooled pasta, cherry tomatoes, cucumber, yellow bell pepper, red onion, black olives, and parsley.
Pour the dressing over the pasta and vegetables. Toss well to evenly coat everything in the dressing.
Taste and adjust seasoning with additional salt and pepper if needed.
Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld.
Serve cold or at room temperature as a side dish or light main course.
Nutrition Facts
Calories |
1496 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.1 g | 112% | |
| Saturated Fat | 15.3 g | 76% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3161 mg | 137% | |
| Total Carbohydrate | 159.5 g | 58% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 23.2 g | ||
| Protein | 27.5 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 273 mg | 21% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 1935 mg | 41% | |
*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.
