Marinated Pasta Salad

Ingredients and Weight:

• 1 pound (450g) pasta (such as penne, fusilli or rotini)
• 1 cup (240ml) cherry tomatoes, halved
• 1/2 cup (120g) red onion, finely diced
• 1/2 cup (120g) cucumber, diced
• 1/2 cup (120g) bell pepper (any color), diced
• 1/4 cup (60ml) fresh basil, chopped
• 1/4 cup (60ml) fresh parsley, chopped

For the Marinade:

• 1/2 cup (120ml) olive oil
• 1/4 cup (60ml) red wine vinegar
• 1 tablespoon (15g) Dijon mustard
• 1 teaspoon (5g) dried oregano
• Salt and pepper to taste

Preparation Time:

15 minutes

Cooking Time:

10 minutes

Difficulty Level:

1 (Simple)

Preparation Method Steps:

1. Cook the pasta according to the package directions. Drain and rinse under cold water.
2. In a large bowl, whisk together the marinade ingredients.
3. Add the cooked pasta, tomatoes, onion, cucumber, bell pepper, basil, and parsley to the marinade and toss to coat.
4. Refrigerate for at least 2 hours, or overnight for best flavor.

Nutritional Information:

Per serving (about 1 cup):

• Calories: 350
• Fat: 15g
• Carbohydrates: 50g
• Protein: 10g
• Fiber: 5g

Dish Characteristics:

• Refreshing and flavorful
• Colorful and visually appealing
• Perfect for potlucks, picnics, or light meals
• Can be made ahead of time

User Comments:

• "This salad was a hit at our last summer party. It's so easy to make and everyone loved the tangy marinade."
• "I love the combination of flavors and textures in this salad. It's a great way to use up leftover pasta."
• "I made this for a potluck and it was gone in minutes. Everyone asked for the recipe!"

Special Precautions and Tips:

• If you don't have red wine vinegar, you can substitute white wine vinegar or lemon juice.
• To make the salad more flavorful, let it marinate for at least 2 hours, or overnight.
• Leftover salad can be stored in the refrigerator for up to 3 days.