Ingredients and Weight:
- 1 pound dried pasta (such as penne, farfalle, or rotini)
- 1 pound fresh grape tomatoes, halved orquartered
- 1/2 cup chopped red onion
- 1/2 cup chopped fresh basil
- 1/2 cup chopped fresh parsley
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped kalamata olives
- 1/4 cup chopped pepperoncini (optional)
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Cook the pasta according to the package instructions. Drain and rinse under cold water.
- In a large bowl, combine the tomatoes, red onion, basil, parsley, Parmesan cheese, olives, and pepperoncini (if using).
- In a small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper.
- Add the cooked pasta to the salad bowl and pour over the dressing. Toss to coat.
- Serve immediately or refrigerate for later.
Nutritional Information:
- Calories: 350 per serving
- Fat: 15g
- Protein: 12g
- Carbohydrates: 45g
Dish Characteristics:
- Fresh and flavorful
- Vibrant and colorful
- Tangy and slightly sweet
- Perfect for picnics, potlucks, or summer gatherings
User Comments:
- "This is the most refreshing and delicious pasta salad I've ever tasted!"
- "I love the combination of tomatoes, cheese, and olives. It's so satisfying."
- "It's so easy to make and it's always a crowd-pleaser."
- "I like to add a few handfuls of arugula for extra freshness."
- "I've made this salad several times now and it never disappoints."
Special Precautions and Tips:
- To prevent the salad from getting soggy, drain the tomatoes well before adding them to the bowl.
- If you don't have any pepperoncini on hand, you can substitute sun-dried tomatoes or roasted red peppers.
- For a low-carb version, use zucchini noodles or spaghetti squash instead of pasta.
- This salad is also delicious with grilled chicken or shrimp.
