This salad is a summer staple and can be served with a light fish and fresh corn for the perfect summer dinner. For those gluten free or low carb you can make this recipe with gluten free, brown rice, chickpea, lentil, quinoa, or black bean pasta.
Ingredients
Servings 8
- 1 cup olive oil
- 1/4 cup red wine vinegar
- 1/4 cup water
- 2 cloves garlic minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon sugar
- 1 teaspoon dried basil and dried oregano
- 1 box pasta any shape
- 2 cups cherry tomatoes cut in half
- 10 ounces fresh mozzarella chopped in small cubes or feta cheese
- 3/4 cup kalamata olives chopped
- 1/2 small red onion sliced thinly
- 1/2 cup fresh parsley chopped
Nutritional Facts
Nutrition Facts
Italian Pasta Salad for Summer
Amount per Serving
Calories
593
% Daily Value*
Fat
38
g
58
%
Saturated Fat
9
g
56
%
Polyunsaturated Fat
4
g
Monounsaturated Fat
24
g
Cholesterol
28
mg
9
%
Sodium
722
mg
31
%
Potassium
280
mg
8
%
Carbohydrates
48
g
16
%
Fiber
3
g
13
%
Sugar
5
g
6
%
Protein
16
g
32
%
Vitamin A
793
IU
16
%
Vitamin C
14
mg
17
%
Calcium
214
mg
21
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- In a small bowl or jar with a cover, whisk dressing ingredients until fully combined.
- Cook pasta according to package directions.
- Rinse with water and place in a large bowl.
- While pasta is still warm, pour on desired amount of dressing.
- When fully cooled, add cherry tomatoes, cheese, olive, red onion and parsley.
