Ingredients
Scale
- 8 oz bow-tie pasta
- 2 cups cherry tomatoes, halved
- 1 cup cucumber, sliced
- 1 cup carrots, peeled and grated
- 1/2 cup red bell pepper, diced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- Salt and pepper, to taste
Instructions
- Bring a large pot of salted water to a boil and cook the bow-tie pasta according to the package instructions until al dente. Reserve 1 cup of pasta water before draining.
- Combine the cooked pasta, cherry tomatoes, cucumber, carrots, and red bell pepper in a large bowl.
- Whisk together the olive oil, apple cider vinegar, Dijon mustard, garlic, salt, and pepper to make the dressing in a small bowl.
- Pour the dressing over the pasta mixture and toss to coat, adding some reserved pasta water if the salad seems too dry.
- Stir in the chopped parsley and basil.
- Taste and adjust the seasoning as needed.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
- Before serving, give the salad a good toss and adjust the seasoning if necessary.
Notes
Use high-quality ingredients for the best flavor and consider adding other vegetables or proteins for variety.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 0mg