Description
A vibrant pasta salad with fresh veggies, herbs, and protein, perfect for spring gatherings.
Ingredients
Scale
- 2 cups pasta (like penne or fusilli)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, thinly sliced
- 1 cup mixed herbs (like parsley, basil, and dill), chopped
- 1 cup cooked protein (like grilled chicken, chickpeas, or tofu)
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Boil the pasta in a large pot of salted water according to package directions until al dente.
- Prepare the veggies by washing and chopping the cherry tomatoes, cucumber, and red onion.
- Mix the herbs finely and set aside.
- Combine the cooked pasta, halved tomatoes, diced cucumber, sliced onion, and herbs in a large mixing bowl.
- Add your choice of protein—chicken, chickpeas, or tofu.
- Dress the salad with a mixture of olive oil, lemon juice, salt, and pepper.
- Taste the salad and adjust seasoning as necessary.
- Chill in the fridge for at least 30 minutes for flavors to meld (optional).
Notes
Customize with seasonal ingredients or swap proteins to suit dietary needs.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 5mg
Keywords: pasta salad, spring salad, vegetarian recipe, fresh herbs