Easy Pasta Salad
Easy homemade pasta salad recipe with whole grain pasta, fresh vegetables, and tangy vinaigrette. Vegetarian, healthy, and perfect for meal prep.
Ingredients
- 8 ounces whole wheat rotini pasta
- 2 cups cherry tomatoes, halved
- 1 medium yellow bell pepper, diced
- 1 cup English cucumber, cut into half-moons
- 1 cup fresh corn kernels (frozen acceptable)
- 1/2 cup red onion, thinly sliced
- 1/2 cup kalamata olives, pitted and halved
- 1/2 cup diced fresh mozzarella
- 3 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- 2 cloves garlic, minced
- 2 tablespoons fresh basil, chopped
- 1 tablespoon fresh parsley, finely chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
Instructions
- 1
Bring a large pot of salted water to a rolling boil over high heat.
- 2
Add the whole wheat rotini to the boiling water and cook according to package directions until al dente, about 9-11 minutes, stirring occasionally to prevent sticking.
- 3
Drain the pasta in a colander and rinse briefly under cool water until it reaches room temperature, then transfer to a large mixing bowl.
- 4
While the pasta cooks, whisk together the extra virgin olive oil, red wine vinegar, fresh lemon juice, and minced garlic in a small bowl until well combined.
- 5
Add the fresh basil, parsley, dried oregano, sea salt, black pepper, and red pepper flakes to the vinaigrette and stir to blend the flavors.
- 6
Pour the dressing over the warm pasta and toss gently but thoroughly until every strand is coated, about 1-2 minutes.
- 7
Add the halved cherry tomatoes, diced yellow bell pepper, cucumber half-moons, fresh corn kernels, and sliced red onion to the pasta bowl.
- 8
Fold in the kalamata olives and diced fresh mozzarella with a rubber spatula, using gentle strokes to avoid breaking the cheese.
- 9
Taste the salad and adjust seasoning with additional salt, pepper, or vinegar as desired.
- 10
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld, or up to 24 hours.
- 11
Remove from the refrigerator 10 minutes before serving to bring to room temperature, then give it a final gentle toss and check the seasoning one more time.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| whole wheat rotini pasta | chickpea or lentil-based pasta | Plant-based pasta provides significantly more protein and fiber while having a lower glycemic index, making it better for sustained energy and blood sugar control |
| fresh mozzarella | crumbled feta cheese or nutritional yeast | Feta adds probiotic benefits and lower fat content while maintaining a creamy, tangy element; nutritional yeast boosts B vitamins for vegetarians |
| kalamata olives | green olives or sun-dried tomatoes packed in oil | Green olives contain different polyphenols with stronger anti-inflammatory compounds; sun-dried tomatoes add lycopene without excess sodium |
| red wine vinegar | apple cider vinegar with the mother | Raw apple cider vinegar contains beneficial enzymes and probiotics that support digestion and gut microbiome health |
| 1/2 cup fresh corn kernels | 1/2 cup diced roasted chickpeas mixed with 1/4 cup corn | Adding roasted chickpeas increases plant-based protein, fiber, and resistant starch which feeds beneficial gut bacteria |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 355 |
| Total Fat | 14g |
| Saturated Fat | 2g |
| Cholesterol | 8mg |
| Sodium | 420mg |
| Carbohydrates | 52g |
| Fiber | 10g |
| Sugar | 5g |
| Protein | 16g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
