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:
- 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.
- In the meantime, chop the bell peppers, cucumber, tomatoes, and toss them into a large salad bowl.
- Measure and add the seasonings, vinegar, and olive oil to the salad bowl.
- Drain and rinse the pasta under cold water to stop the cooking process before adding them to the chopped veggies.
- Gently mix and toss everything together in the bowl to combine.
- Let the pasta salad marinate and chill in the fridge, for at least 30 minutes before serving.
- Enjoy cool, at room temperature.
Note: Store salad in an airtight container in the fridge for up to 3-5 days.