Ingredients
Scale
- 2 cups rotini pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup bell peppers (mixed colors), diced
- 1/2 cup red onion, thinly sliced
- 1/4 cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 tsp dried oregano
- Salt & pepper to taste
Instructions
- Boil salted water in a large pot and cook the rotini pasta until al dente (about 8–10 minutes). Drain and rinse under cold water.
- While the pasta cooks, prepare the vegetables: chop cherry tomatoes and cucumber, dice bell peppers, and slice red onion.
- In a bowl, whisk together olive oil, red wine vinegar, oregano, salt, and pepper until smooth.
- In a large mixing bowl, combine the cooled pasta with the chopped veggies.
- Pour the dressing over the mixture and toss gently to coat.
- Chill in the refrigerator for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Cold Mix
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 220
- Sugar: 3g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg