Pasta Salad Recipe

Name: Pasta Salad
Prep time: 20 minutes
Cook time: 10 minutes
Yield: 4
Cuisine: Mediterranean
Ingredients: cooked pasta (elbow macaroni or similar): 125g; cherry tomatoes, halved: 60g; cucumber, diced: 50g; fresh parsley, chopped: 12g; arugula or rocket leaves: 25g; cheese (possibly feta or mozzarella), cubed or crumbled: 40g; kidney beans: 40g; olive oil (for dressing, if used): 13g; vinegar or lemon juice (for dressing, if used): 8g

cooked pasta (elbow macaroni or similar)cherry tomatoes, halved cucumber, diced fresh parsley, chopped arugula or rocket leaves cheese (possibly feta or mozzarella), cubed or crumbled kidney beans olive oil (for dressing, if used)vinegar or lemon juice (for dressing, if used)vegetarian lunch dinner

Pasta Salad is a vibrant and flavorful dish that's perfect for nearly any occasion - from picnics to potlucks, or even as a hearty side dish or a light main course. Its assortment of ingredients comes together to create a meal that is not just delicious, but also colorful and full of texture. This particular recipe balances the softness of cooked pasta with the freshness of vegetables and the richness of cheese, creating a delightful medley of tastes. With a relatively simple preparation process, it's an ideal choice for both novice cooks and seasoned chefs looking to add a refreshing, yet satisfying item to their culinary repertoire.

🌎 Mediterranean: Salad

🔥 Calories 575kcal
🍗 Protein 20g
🍚 Carbs 75g
🧈 Fat 20g

🥗 Ingredients:

cooked pasta (elbow macaroni or similar) (125g)
cherry tomatoes, halved (60g)
cucumber, diced (50g)
fresh parsley, chopped (12g)
arugula or rocket leaves (25g)
cheese (possibly feta or mozzarella), cubed or crumbled (40g)
kidney beans (40g)
olive oil (for dressing, if used) (13g)
vinegar or lemon juice (for dressing, if used) (8g)

🍳 How to cook (4 servings):

Cooking Time: 10 minutesPreperation Time: 20 minutes

Cook Pasta

Boil a large pot of salted water. Add your choice of pasta and cook according to the package instructions until al dente, then drain and rinse under cold water to stop the cooking process. Set aside to cool.

Prepare Vegetables

While the pasta is cooking, halve cherry tomatoes, dice cucumber, chop fresh parsley, and if using, rinse and drain kidney beans.

Combine Ingredients

In a large mixing bowl, combine the cooled pasta, chopped vegetables, parsley, arugula (or rocket leaves), and crumbled or cubed cheese.

Make Dressing

In a small bowl, whisk together olive oil, vinegar or lemon juice, salt, and pepper. Adjust the quantities to taste.

Toss Salad

Pour the dressing over the pasta and vegetable mix. Toss thoroughly to ensure even coating of dressing. It's best served chilled, so consider refrigerating for about 30 minutes before serving.

⭐️ Nutrition facts:

This pasta salad is a balanced meal with a good mix of macronutrients. It's high in carbohydrates, providing the energy needed for daily activities, while also offering a moderate amount of protein for muscle repair and fat for satiety. The inclusion of fresh vegetables increases its dietary fiber content, making it beneficial for digestive health. Additionally, certain ingredients like olive oil add healthy fats which are good for heart health.