Ingredients
Scale
- 8 ounces spiral pasta
- 1 cup cherry tomatoes, halved
- 1 cup diced bell peppers
- 1/2 cup shredded carrots
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/4 cup olive oil
- 3 tablespoons balsamic vinegar
- 1 teaspoon honey
- Salt and pepper to taste
Instructions
- Cook the spiral pasta according to package instructions until al dente. Drain and rinse with cold water.
- In a large bowl, combine the cooked pasta, cherry tomatoes, bell peppers, carrots, parsley, and basil.
- In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper.
- Pour the dressing over the pasta and vegetables, tossing gently to combine.
- Serve immediately or refrigerate for 30 minutes before serving for enhanced flavor.
Notes
Feel free to add crumbled feta cheese or toasted nuts for extra texture. This salad can be stored in the fridge for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Method: Boiling, Mixing
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 220 Kcal
- Sugar: 5g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg