Ingredients and Weight: - 1 pound dried pasta (such as penne, rotini, or fusilli) - 1 pound ripe tomatoes, chopped - 1/2 cup red onion, chopped - 1/2 cup celery, chopped - 1/2 cup black olives, sliced - 1/4 cup chopped fresh basil - 1/4 cup chopped fresh parsley - 1/3 cup red wine vinegar - 1/4 cup extra virgin olive oil - 1 tablespoon sugar - 1 teaspoon salt - 1/2 teaspoon freshly ground black pepper
Preparation Time: - 15 minutes
Cooking Time: - 15-20 minutes
Difficulty Level: - 2 (simple)
Preparation Method Steps: 1. Cook the pasta according to package directions. Drain and let cool. 2. In a large bowl, combine the tomatoes, red onion, celery, black olives, basil, and parsley. 3. In a small bowl, whisk together the red wine vinegar, olive oil, sugar, salt, and black pepper. 4. Pour the dressing over the pasta and vegetables and toss to combine. 5. Refrigerate for at least 30 minutes before serving.
Nutritional Information: - Calories: 250 per serving - Fat: 10g - Carbohydrates: 35g - Protein: 10g - Fiber: 5g
Dish Characteristics: - Refreshing and flavorful - Healthy and nutritious - Perfect for a light lunch or side dish
User Comments: - "This is the best tomato pasta salad I've ever had! It's so refreshing and flavorful." - "I love that this salad is made without mayonnaise. It's a much lighter and healthier option." - "This recipe is so easy to make. I'll definitely be making it again!"
Special Precautions and Tips: - Use ripe, flavorful tomatoes for the best results. - If you don't have red wine vinegar, you can use white wine vinegar or apple cider vinegar instead. - Add a pinch of crushed red pepper flakes for a little extra spice.