Have you ever felt that urge to create something vibrant and nutritious, all while keeping it incredibly simple? Well, that's exactly what happened one sunny afternoon when I decided to throw together whatever fresh veggies I had lying around. The result? This amazing Rainbow Veggie Tomato Cucumber Pasta Salad, a symphony of colors and flavors that's as pleasing to the eye as it is to the palate. It's become a staple in my household, and honestly, I think it'll become one of yours too!
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What I love most about this salad is its versatility. One of my friends told me about their fun hiking experience in the mountains, and how this salad was a perfect lunchbox treat. You can easily customize it with whatever vegetables you have on hand or prefer. Don't like red onion? Swap it for green onions or shallots. Want a bit of heat? Add a pinch of red pepper flakes to the dressing. It's all about making it your own and enjoying the process. It’s really about experimenting and making something that truly reflects your taste. This recipe is a blank canvas – paint it with your favorite flavors!
This pasta salad is not just about taste; it's also packed with nutrients. From the lycopene in tomatoes to the antioxidants in cucumbers, every ingredient brings something beneficial to the table. Plus, it’s a great way to sneak in extra veggies for picky eaters. I know how difficult it can be to lose a loved one, but sometimes having nutritious meal, like this, can bring happiness in your life. Whether you're serving it as a side dish at a barbecue, packing it for a picnic, or enjoying it as a light lunch, this Rainbow Veggie Tomato Cucumber Pasta Salad is sure to be a hit!
Required Equipments
- Large Bowl
- Whisk
- Cutting Board
- Chef's Knife
- Measuring Cups
- Pasta Pot
Rainbow Veggie Tomato Cucumber Pasta Salad: Frequently Asked Questions
Rainbow Veggie Tomato Cucumber Pasta Salad
This Rainbow Veggie Tomato Cucumber Pasta Salad is a vibrant and refreshing dish, perfect for summer. Bursting with fresh vegetables, tangy feta cheese, and a zesty lemon vinaigrette, it's a quick, easy, and healthy meal option.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 15 minutes
Cook Time: 12 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Once cooked, drain the pasta and rinse it under cold water to stop the cooking process. This step is crucial to prevent the pasta from becoming mushy.
- While the pasta is cooking, prepare the vegetables. On a clean cutting board, dice the cucumber, tomato, red onion, and feta cheese into small, bite-sized pieces. Ensure the pieces are uniform in size for a visually appealing salad.
- In a large bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper. Taste and adjust seasonings as needed. The dressing should be bright and flavorful.
- Add the cooked pasta, diced cucumber, tomato, red onion, olives, and feta cheese to the bowl with the dressing. Gently toss everything together until well coated. Be careful not to overmix, as this can cause the tomatoes to break down and make the salad watery.
- Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the flavors to meld together. This step enhances the overall taste of the salad. If you’re in a hurry, you can skip this step, but the flavors won’t be as pronounced.
- Before serving, give the pasta salad another gentle toss. If it seems a little dry, add a drizzle of olive oil or a squeeze of lemon juice. Garnish with fresh parsley or basil for added flavor and visual appeal.
- Serve the Rainbow Veggie Tomato Cucumber Pasta Salad chilled. This salad is perfect as a side dish for barbecues, picnics, or as a light and refreshing lunch. Enjoy!
📝 Notes
- Add a pinch of red pepper flakes for a bit of heat.
- Feel free to add other vegetables like bell peppers or zucchini.
- For a creamier dressing, whisk in a tablespoon of mayonnaise or Greek yogurt.
🍎 Nutrition
Calories: 350 kcal
Protein: 10g
Fat: 18g
Carbohydrates: 40g
Fiber: 4g
Calcium: 150mg