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Italian Pasta Summer Salad (Vegan-friendly)

Ingredients

Prep Time: 10 Minutes
Cook Time: 8-10 Minutes
Total Time: 18-20 Minutes
Yield: 8-10 Servings

 

Ingredients:

• 3 cups Nonna's Rainbow Bowtie Pasta, cooked
• 1 Yellow Bell Pepper, chopped
• 1 Orange Bell Pepper, chopped
• 1 Red Bell Pepper, chopped
• 1 English Cucumber, chopped
• 2 cups Grape Tomatoes, halved
• 1 tsp Ground Black Pepper
• 2 tsp Rubbed Sweet Basil
• 1 tbsp Oregano Rubbed
• 1/2 cup Red Wine Vinegar
• 1/2 cup Extra Virgin Olive Oil

Directions

1. Bring 4 - 6 quarts of water to a rolling boil. Add pasta to boiling water, stir gently. Return to a boil and cook uncovered for 8-10 minutes, stirring occasionally.
2. In the meantime, chop the bell peppers, cucumber, tomatoes, and toss them into a large salad bowl.
3. Measure and add the seasonings, vinegar, and olive oil to the salad bowl.
4. Drain and rinse the pasta under cold water to stop the cooking process before adding them to the chopped veggies.
5. Gently mix and toss everything together in the bowl to combine.
6. Let the pasta salad marinate and chill in the fridge, for at least 30 minutes before serving.
7. Enjoy cool, at room temperature.

Note: Store salad in an airtight container in the fridge for up to 3-5 days.

 

 

 

 

 

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