Description
A light and refreshing Healthy Tuscan Pasta Salad loaded with Mediterranean flavors, fresh veggies, and a tangy vinaigrette—perfect for a quick lunch or a summer potluck dish.
Ingredients
Units
Scale
- 8 oz whole wheat pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, thinly sliced
- 1/2 cup kalamata olives, pitted and halved
- 1/2 cup roasted red peppers, sliced
- 1/4 cup sun-dried tomatoes, chopped
- 1/4 cup fresh basil, chopped
- 1/4 cup feta cheese, crumbled (optional)
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Cook pasta according to package instructions. Drain and rinse under cold water.
- In a large bowl, combine cooked pasta, cherry tomatoes, cucumber, red onion, olives, roasted red peppers, sun-dried tomatoes, and basil.
- In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, salt, and pepper.
- Pour the dressing over the pasta salad and toss until everything is evenly coated.
- Top with crumbled feta cheese if using. Chill in the refrigerator for at least 30 minutes before serving.
Notes
- Use gluten-free pasta to make it gluten-free.
- For a vegan version, omit the feta cheese or use a vegan alternative.
- This salad keeps well in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4g
- Sodium: 390mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 10mg