Tangy Pasta Salad with Tomatoes, Peppers and Olives
A colorful medley of garden-fresh vegetables is tossed in a light oil and vinegar dressing to make this Tangy Pasta Salad a surefire hit at your next gathering.
Servings: 6 servings
Ingredients
- 8 ounces small pasta: ditalini, elbow, fusilli, penne etc
- 1/4 cup red onion, thinly sliced and chopped
- 3 tablespoons red wine vinegar
- 3 tablespoons extra virgin olive oil
- 16 ounces grape tomatoes, halved about 2 cups
- 3/4 cup black olives, halved about 1/2 of a 6-ounce can of olives
- 1 cup green, red, or yellow bell pepper, chopped small about 1 medium size bell pepper
- 4 ounces Monterey Jack cheese, diced small
- 1/2 teaspoon kosher salt, adjust to taste
- 1/4 - 1/2 teaspoon freshly ground black pepper, adjust to taste
Instructions
- Cook the pasta according to directions, removing from the heat and rinsing immediately with cold water until the pasta is cool. Set the pasta aside in the colander to drain.
- Place the onions in a large mixing bowl dish and cover with the olive oil and vinegar. Let rest while preparing the rest of the vegetables. Add the tomatoes, olives, peppers, pasta, and cheese to the bowl with the onions.
- Toss well to coat thoroughly. Season generously with salt and pepper. Taste and add more salt and pepper as needed. Refrigerate until ready to serve.
Nutrition
Calories: 321kcal | Carbohydrates: 34g | Protein: 11g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 17mg | Sodium: 385mg | Potassium: 351mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1619IU | Vitamin C: 43mg | Calcium: 169mg | Iron: 1mg