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Servings: 4
Calories: 632kcal
Ingredients
- 1 zucchini diced
- 1 red bell pepper diced
- 1 red onion quartered
- ½ cup black olives sliced
- 2 cups cherry tomatoes
- 2 tablespoons olive oil
- Salt and pepper
For the Balsamic Vinaigrette:
- ⅓ cup olive oil
- 3 tablespoons balsamic vinegar
- ½ tablespoon Dijon mustard
- 1 clove garlic minced
- ½ teaspoon dried basil
- ½ teaspoon salt
- 1 lemon
For the salad:
- 350 grams cavatappi pasta
- ¼ bunch Italian parsley chopped
Instructions
- Place the zucchini, red bell pepper, red onion, and tomatoes on a large baking sheet and drizzle olive oil. Gently toss the vegetables until they are well coated in oil. Sprinkle a pinch of salt and pepper over top.1 zucchini, 1 red bell pepper, 1 red onion, 2 cups cherry tomatoes, 2 tablespoons olive oil, Salt and pepper
- Place the baking sheet under the broiler and watch it closely until the vegetables become charred and tender. Set aside.
- Bring a large pot of salted water to a boil to cook the pasta. Add the pasta and boil for 7-10 minutes, or just until the pasta is tender. Drain the pasta in a colander and allow it to cool slightly.350 grams cavatappi pasta
- Add olive oil, balsamic vinegar, Dijon, garlic, basil, salt, pepper, and half a lemon juice to a jar. Whisk the ingredients together or close the jar and shake until combined.⅓ cup olive oil, 3 tablespoons balsamic vinegar, ½ tablespoon Dijon mustard, 1 clove garlic, ½ teaspoon dried basil, ½ teaspoon salt, 1 lemon
- In a large bowl, combine the pasta, vegetables, parsley, sliced black olives, and a squeeze of the remaining lemon juice. Pour the vinaigrette on top and gently stir the pasta and vegetables until everything is coated in the dressing.½ cup black olives
- Garnish with chopped parsley and serve.¼ bunch Italian parsley
Notes
- Pasta: Pasta shapes like cavatappi, fusilli, or farfalle are great for pasta salads because they catch and hold onto the dressing better.
- Cook Pasta Properly: Aim for al dente pasta by cooking it just enough so it retains a bit of firmness. This helps it hold up better when mixed with the dressing and other ingredients.
- Season While Hot: Season your pasta with a little olive oil and salt right after draining it. This helps add flavor and prevents the pasta from sticking together.
- Cool Vegetables Slightly: Let the roasted vegetables cool for a few minutes before combining them with the pasta. This helps maintain the texture of the veggies without cooking the pasta further.
- Adjust the Dressing to Taste: If you like extra dressing, don’t hesitate to whip up a little more to toss in just before serving.
- Get Creative with Add-Ins: Feel free to add other ingredients based on your preferences or dietary needs, such as chickpeas for extra protein or feta cheese for a creamy texture.
- Make Ahead: Pasta salad often tastes better the next day as the flavors have more time to meld together. Just keep it refrigerated in an airtight container and give it a good mix before serving to redistribute the dressing.
Storage Instructions
- Cool and Airtight: Before storing, make sure the pasta salad has cooled to room temperature, and then transfer the pasta salad to an airtight container.
- Refrigerate: Store the pasta salad in the refrigerator as soon as it has cooled. It’s best eaten within 3-4 days.
- Refresh: If the pasta salad looks a little dry the next day, try adding a splash of olive oil or a little more dressing before serving. A quick toss will bring back its vibrant taste and texture.
Nutrition
Calories: 632kcal | Carbohydrates: 80g | Protein: 14g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Sodium: 598mg | Potassium: 656mg | Fiber: 6g | Sugar: 10g | Vitamin A: 1474IU | Vitamin C: 81mg | Calcium: 68mg | Iron: 3mg
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