Potluck Pasta Salad
With crisp vegetables and a simple red wine vinaigrette, this mayo-free Potluck Pasta Salad is ready in under 20 minutes.
Servings: 8 servings
Ingredients
- 16 ounces small bite-size pasta: elbow, fusilli, penne etc
- ½ cup red wine vinegar
- ½ cup extra virgin olive oil
- ½ small red onion, thinly sliced and chopped small
- 16 ounces grape tomatoes, halved
- 1 large bell pepper, any color, chopped into 1/2-inch pieces
- 2.25 ounce can of sliced black olives, drained
- 4 ounces Mozzarella cheese, diced small
- ½ teaspoon kosher salt adjust to taste
- ¼ - ½ teaspoon freshly ground black pepper adjust to taste
- ¼ cup fresh Italian parsley, chopped small
Instructions
- Cook the pasta according to directions, removing from the heat when it's al dente and setting the pasta aside in the colander to drain.
- Combine the olive oil and vinegar in a large mixing bowl. Add the onions, tomato, bell pepper, and olives to the bowl. Add the still warm pasta and toss well to coat thoroughly.
- Add the mozzarella and the parsley to the salad, along with the salt and pepper. Toss to mix throughout. Taste and add more salt and pepper, only as needed. Refrigerate until ready to serve.
Nutrition
Calories: 403kcal | Carbohydrates: 47g | Protein: 11g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 11mg | Sodium: 367mg | Potassium: 322mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1065IU | Vitamin C: 27mg | Calcium: 97mg | Iron: 1mg