Zutaten für Vegetable Pasta Salad
- Broccoli Florets
- Red Bell Peppers
- Yellow Bell Peppers
- Zucchini
- Yellow Squash
- Cheese Tortellini
- Baby Portabella Mushrooms
- Black Olives
- Italian Dressing
- Black Pepper
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Zubereitung von Vegetable Pasta Salad
- Cook pasta according to package directions. Drain and rinse under cold water to cool.
- While pasta cooks, chop vegetables: 1 cup cherry tomatoes (halved), 1/2 cup cucumber (diced), 1/2 cup bell pepper (diced), 1/4 cup red onion (thinly sliced).
- In a large bowl, combine cooked pasta, chopped vegetables, 1/2 cup crumbled feta cheese, 1/4 cup Kalamata olives (halved), and 1/4 cup fresh basil (chopped).
- In a small bowl, whisk together 1/4 cup olive oil, 2 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, salt, and pepper to taste.
- Pour dressing over pasta salad and toss gently to coat.
- Cover and refrigerate for at least 1 hour (or up to 24 hours) to allow flavors to meld. Serve chilled and enjoy!
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
26g
Fat
16g
Carbs
10g