Pasta Salad
By Nicole Stammers
The first time I made this salad, my mom took some to work with her for lunch. She came home talking about how her coworker was so inspired by how delicious and simple the salad looked that he was planning to make his own later that night. This is one of the things I find so joyful about food: the way it inspires and brings people together. This salad is perfect for a picnic, a lunch on the go, or meal prepping.
- 1/2 cup Mozzarella pearls (a)
- 1/3 cup Sun-dried tomatoes
- 1/4 cup Spanish olives
- 1/4 cup Canned artichoke hearts
- 1/2 English cucumber (Diced Finely)
- 1/2 cup Cherry tomatoes (Finely Chopped)
- 8 ounces Rotini pasta (b)
- 1/2 cup Olive Oil
- 2 tablespoons Apple Cider Vinegar
- 1 tablespoon Dried Thyme
- 1 teaspoon Onion Powder
- 1 Garlic Clove (Minced)
- 1 dash Red Pepper Flakes
- 1/2 tablespoon Dried Parsley
- Step 1
Chop and measure all ingredients while the pasta is boiling according to box instructions.
- Step 2
Mix the dressing separately.
- Step 3
Drain pasta and rinse it under cold water, then add it to a large bowl and toss with all other ingredients.
- Step 4
Pour dressing over top and serve cold.
Serving Size 1
Servings 3.98
- Amount Per Serving
- Calories 527.82kcal
- % Daily Value *
- Total Fat 32.67g51%
- Sodium 204.33mg9%
- Potassium 292.27mg9%
- Total Carbohydrate 49.27g17%
- Sugars 5.16g
- Protein 11.52g24%
- Vitamin A 118.77 IU
- Vitamin C 7.86 mg
- Iron 7.57 mg
- Phosphorus 92.04 mg
- Zinc 0.68 mcg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
a. Can be left out or subbed with a vegan mozzarella
b. Could use lentil pasta, whole wheat, protein, gluten-free