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Herbaceous Pasta Salad with Rotini and Vegetables

This vibrant pasta salad combines cooked rotini with crunchy vegetables and a tangy herb-based dressing, offering a fresh and textured dish. The pasta is boiled until al dente, then tossed with herbs, vegetables, and a simple vinaigrette to create a colorful, summery meal.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 8 ounces rotini pasta uncooked
  • 1 cup mixed crunchy vegetables such as bell peppers, cucumbers, cherry tomatoes, chopped
  • 1/4 cup olive oil for dressing
  • 2 cloves garlic minced
  • 2 tablespoons fresh lemon juice for tangy flavor
  • 1 teaspoon dried oregano crushed
  • to taste salt and pepper

Equipment

  • Large pot
  • Large mixing bowl

Method
 

  1. Bring a large pot of water to a rolling boil and add a generous pinch of salt. Cook the rotini until just al dente, around 8-10 minutes, until the pasta is tender but still has a slight firmness. Drain well and rinse with cold water to stop the cooking and cool the pasta down.
  2. Transfer the cooled pasta to a large mixing bowl. Add the chopped crunchy vegetables for a variety of textures and fresh flavor.
  3. In a small bowl, whisk together the minced garlic, lemon juice, olive oil, and dried oregano until well combined. This creates a vibrant, fragrant dressing.
  4. Pour the dressing over the pasta and vegetable mixture. Toss gently to coat all the ingredients evenly, ensuring every curl of rotini catches some of the vibrant dressing.
  5. Season the salad with salt and freshly ground pepper according to your taste. Toss again to distribute the seasoning uniformly.
  6. Serve the pasta salad immediately or refrigerate for 15-20 minutes to allow flavors to meld. It’s best enjoyed cool and fresh, with a burst of herbaceous brightness in every bite.