Description
Enjoy a burst of fresh and tangy flavor with this super easy and vibrant spring pasta salad! The combination of al dente pasta and crunchy veggies is a delicious way to use springtime produce. Perfect for meal prep!
Ingredients
Scale
Spring Pasta Salad
1 pound pasta, shape of your choice
1 cup sliced cucumbers
1 cup halved cherry tomatoes
8 oz mozzarella pearls
1 tbsp fresh parsley, chopped
2 tsp salt
½ cup My Italian vinaigrette
My Italian Vinaigrette
½ jar of leftover pickled jalapeno or pepperoncini vinegar, red wine vinegar also works
1 tbsp garlic powder
1 tbsp nutritional yeast or grated parmesan cheese
½ tbsp dried oregano
1 tsp salt
1 tsp pepper
1 tbsp honey or agave
½ cup olive oil
Instructions
- Boil pasta according to the package instructions in salted water.
- Once cooked to al dente, drain the pasta and allow it to cool.
- Combine the pasta with the remaining ingredients.
- Serve chilled. Store in the refrigerator for 4-6 days for maximum freshness.
Nutrition
- Serving Size: 1 serving
- Calories: 356
- Sugar: 4.8
- Sodium: 230
- Fat: 11.6
- Saturated Fat: 5.6
- Unsaturated Fat: 0.6
- Trans Fat: 0
- Carbohydrates: 46.6
- Fiber: 2.8
- Protein: 9.5
- Cholesterol: 20.2