Vegetarian Pasta Salad with Italian Dressing
Looking for a dish that's as vibrant as it is satisfying? This vegetarian pasta salad with Italian dressing is a guaranteed hit for a light lunch, dinner, or your next summer BBQ. Packed with fresh veggies, tangy Italian dressing, and a sprinkle of Parmesan, it's a refreshing dish that even meat lovers will adore. The creamy, flavorful dressing ties it all together, making every bite irresistibly delicious.
Ingredients
For the Italian Dressing
- ⅓ cup olive oil
- 2 tablespoons balsamic vinegar
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon basil
- ¼ teaspoon onion powder
- ¼ teaspoon chili flakes
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ teaspoon lemon juice
For the Salad
- 1 tablespoon salt
- 1 pound fusilli uncooked
- ½ Italian dressing from above
- 2 cucumbers diced
- 6 tomatoes finely chopped
- 1 spring onions finely chopped
- 1 cup Parmesan cheese grated
- 1 tablespoon Italian herbs
Ingredients you need per step are listed below the step in Italic
Instructions
Prepare the Italian Dressing
- In a small bowl, combine olive oil, white balsamic vinegar, garlic powder, oregano, basil, onion powder, chili flakes, salt, pepper, and lemon juice.⅓ cup olive oil, 2 tablespoons balsamic vinegar, ½ teaspoon garlic powder, ½ teaspoon dried oregano, ½ teaspoon basil, ¼ teaspoon onion powder, ¼ teaspoon chili flakes, ½ teaspoon salt, ¼ teaspoon ground black pepper, ½ teaspoon lemon juice
- Mix well and set aside.
Make the Pasta salad
- Bring a large pot of water to a boil. Add 1 tablespoon of salt to the water.1 tablespoon salt
- Cook the fusilli pasta according to the package instructions until al dente.1 pound fusilli
- Drain and let it cool slightly.
- Toss the cooked pasta with 120 ml of the prepared Italian dressing in a large mixing bowl.½ Italian dressing
- Let it cool completely.
- Add the diced cucumbers, chopped tomatoes, green onion, grated Parmesan cheese, and Italian seasoning to the pasta.2 cucumbers, 6 tomatoes, 1 spring onions, 1 cup Parmesan cheese, 1 tablespoon Italian herbs
- Mix well to combine.
Serve
- Transfer the salad to a serving dish. Serve chilled or at room temperature.
- Enjoy your fresh and flavorful Italian pasta salad! 🍝🥗
NOTES
1. Substitutions: Use sun-dried tomatoes for a richer flavor, or feta cheese instead of Parmesan for a tangy twist.
2. Storage
- Refrigerator: Store in an airtight container in the fridge for up to 3 days. To refresh, toss with a little extra dressing before serving.
Nutrition
Calories: 374kcal | Carbohydrates: 50g | Protein: 13g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 9mg | Sodium: 1248mg | Fiber: 4g | Sugar: 6g | Vitamin A: 969IU | Vitamin C: 15mg | Iron: 2mg
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