Spring Pasta Salad 

This vibrant and flavorful pasta salad is a delightful blend of fresh vegetables, tender pasta, and a zesty Italian dressing. Perfect for spring and summer gatherings, picnics, or as a light main dish, this salad offers a refreshing combination of textures and tastes. Its colorful presentation and delicious flavors are sure to impress your guests.

Ingredients

• 1 pound short pasta (such as fusilli or penne)

• 1 cup cherry tomatoes, halved

• 1 cucumber, diced

• 1 red bell pepper, thinly sliced

• ½ red onion, thinly sliced

• 1 cup Italian dressing (homemade or store-bought)

• ½ cup freshly grated Parmesan cheese

• ¼ cup fresh basil leaves, torn

Directions

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.

2. Prepare the Vegetables: While the pasta is cooking, prepare the vegetables. Halve the cherry tomatoes, dice the cucumber, thinly slice the red bell pepper and red onion.

3. Combine Ingredients: In a large mixing bowl, combine the cooked pasta, prepared vegetables, and Italian dressing. Toss gently to ensure all ingredients are evenly coated.

4. Add Cheese and Herbs: Sprinkle the grated Parmesan cheese and torn basil leaves over the salad. Toss again to combine.

5. Chill and Serve: Cover the salad and refrigerate for at least 30 minutes before serving to allow the flavors to meld. Serve chilled.

Nutritional Information (per serving)

• Calories: Approximately 250 kcal

• Protein: 7 g

• Carbohydrates: 30 g

• Fat: 12 g

• Sodium: 300 mg

• Fiber: 3 g

• Sugar: 5 g