Homemade Italian Pasta Veggie Salad

Ingredients and Weight:

• 1 pound uncooked rotini pasta
• 1 cup halved cherry tomatoes
• 1 cup chopped red onion
• 1 cup chopped bell pepper (any color)
• 1 cup chopped cucumber
• 1 cup chopped zucchini
• 1/2 cup crumbled feta cheese
• 1/2 cup sliced black olives
• 1/4 cup chopped fresh basil
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 1/4 cup balsamic vinegar
• 1/4 cup olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried thyme

Preparation Time:

20 minutes

Cooking Time:

10 minutes

Difficulty Level:

2 (easy)

Preparation Method Steps:

1. In a large pot of boiling salted water, cook the pasta according to the package instructions. Drain and rinse under cold water.
2. In a large bowl, combine the cooked pasta, tomatoes, red onion, bell pepper, cucumber, zucchini, feta cheese, olives, basil, parsley, and mint.
3. In a small bowl, whisk together the balsamic vinegar, olive oil, salt, pepper, oregano, and thyme. Pour the dressing over the salad and toss to combine.
4. Cover and refrigerate for at least 30 minutes before serving.

Nutritional Information:

(Per serving)

• Calories: 250
• Fat: 10g
• Protein: 10g
• Carbohydrates: 35g
• Fiber: 5g

Dish Characteristics:

• Refreshing and flavorful
• Perfect for summer gatherings
• Can be customized to suit individual tastes
• Ideal for meal prep

User Comments:

• "This salad is so delicious and refreshing! I love the combination of veggies and the balsamic dressing."
• "I'm not a big salad person, but this one is a game-changer. It's so flavorful and satisfying."
• "I love that this salad is so versatile. I can add or remove ingredients to suit my taste."

Special Precautions and Tips:

• For a vegan version, omit the feta cheese and use plant-based milk in the dressing.
• To save time, use pre-cut veggies from the supermarket.
• Leftover salad can be stored in the refrigerator for up to 3 days.