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Weekend Night Pasta Salad
Nothing like a pasta salad in season vegetables but the best part is this pasta is vegan.
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Prep Time
35
mins
Course
dinner, lunch, Salad, Side Dish
Cuisine
American
Servings
6
Ingredients
1x
2x
3x
16
oz
uncooked farfalle pasta
1
red bell pepper, chopped
1
green bell pepper, chopped
1
large cucumber, cubed
1
large tomato, diced
1/2
large red onion, chopped
2
cups
fresh spinach, chopped
1
lemon juiced
1
tbsp
Italian seasoning
1/2
cup
vinaigrette dressing
salt
fresh ground pepper
Instructions
In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
Chopped all veggies. In a large bowl combine veggies and pasta.
Add Italian seasoning and vinaigrette dressing. Then add salt and pepper to taste.
Serve or chill in the refrigerator.
Notes
Pro Tip: Make the pasta salad at least 2 hours. Pasta salad taste better when it has had a chance to chill.
Keyword
bellpepper, cookoutdish, farfalle, pastasalad, spinach, vegan
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