Description
A festive and colorful pasta salad featuring rotini pasta, fresh vegetables, and a light dressing, perfect for summer gatherings.
Ingredients
Scale
- 8 ounces rotini pasta
- 1 cup cherry tomatoes, halved
- 1 cup fresh mozzarella balls (bocconcini)
- 1 cup blueberries
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh basil, chopped
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Cook the rotini pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
- In a large mixing bowl, combine the cooled pasta, cherry tomatoes, mozzarella balls, blueberries, red bell pepper, red onion, and fresh basil.
- In a small bowl, whisk together the olive oil, balsamic vinegar, garlic powder, salt, and pepper.
- Pour the dressing over the pasta salad and toss gently to combine all ingredients evenly.
- Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve chilled or at room temperature, garnishing with additional basil if desired.
Notes
- For a creamier version, add 1/2 cup of Greek yogurt or mayonnaise to the dressing.
- You can also substitute the blueberries with strawberries for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 3g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 15mg