Serves 6
35 cal · 40 min
Garden Pasta Salad
Recipe GLPR1b246b1c67ac97
A fresh and light pasta salad featuring tender cooked macaroni tossed with crisp cucumber, bell pepper, and onion. The vegetables are dressed in a simple vinaigrette made with vegetable oil and vinegar, creating a bright and refreshing side dish. Perfect served chilled as a summer accompaniment or light meal.
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Ingredients
1/2 cup cooked elbow macaroni
1/4 cup onion, finely chopped
1/2 cup cucumber, finely chopped
1/4 cup green bell pepper, diced
1 tablespoon vinegar
1/2 tablespoon vegetable oil
1/4 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon fresh parsley, chopped (optional)
Directions
In a medium bowl, combine the cooked macaroni, finely chopped onion, finely chopped cucumber, and diced green bell pepper. Stir until all vegetables are evenly distributed throughout the pasta.
In a separate small bowl, whisk together the vinegar, vegetable oil, salt, and black pepper until well combined.
If using parsley, stir it into the vinaigrette mixture.
Pour the prepared dressing over the pasta and vegetable mixture. Toss everything together thoroughly to ensure the dressing coats all ingredients evenly.
Cover the bowl with a lid or plastic wrap and refrigerate for 30 to 45 minutes to allow flavors to meld and the salad to chill completely.
Remove from the refrigerator and give the salad a final toss before serving cold.
