Summer Vegetable Pasta Salad

This refreshing Summer Vegetable Pasta Salad is perfect for picnics, barbecues, or as a light lunch. Packed with colorful veggies and tossed in a tangy vinaigrette, its a crowd-pleaser that celebrates the vibrant flavors of the season.

Ingredients:

• 8 oz pasta such as fusilli or penne
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1 cup yellow bell pepper, diced
• 1 cup red onion, thinly sliced
• 1/2 cup black olives, sliced
• 1/4 cup fresh basil leaves, chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:

Follow the directions on the package to cook the pasta until it is al dente

To cool down, drain and rinse with cold water

Put the cooked pasta, cherry tomatoes, cucumber, bell pepper, red onion, black olives, basil, and parsley in a large bowl

Mix the olive oil, red wine vinegar, garlic powder, salt, and pepper in a small bowl using a whisk

Add the dressing to the pasta and vegetables and mix them together until everything is covered

Put the dish in the fridge with the lid on for at least 30 minutes so the flavors can mix before you serve it

If you want, add more fresh herbs as a garnish before serving