Description
A refreshing Mediterranean pasta salad with whole wheat penne, crisp vegetables, and a zesty dressing. Bold flavors, halal-friendly, and perfect for summer. Loaded with fresh herbs, mozzarella, and a tangy white vinegar dressing.
Ingredients
Whole wheat penne, 12 oz (or gluten-free)
Cherry tomatoes, 2 cups, halved
Red bell pepper, 1, raw or lightly blanched
Cucumber, 1 large, diced into 1/4-inch cubes
Red onion, 1, thinly sliced and rested 10 minutes
Extra virgin olive oil, 1/4 cup
White vinegar, 3 tbsp (substitute for red wine vinegar)
Dijon mustard, 1 tbsp
Minced garlic, 2 cloves
Parmesan cheese, 1/4 cup, grated (optional)
Fresh basil, 1 cup, chopped
Fresh mozzarella, 1 cup, torn into small pieces
Instructions
Boil pasta in heavily salted water until al dente (2 minutes less than package instructions). Drain and rinse with cold water
Add cherry tomatoes, cucumber, red bell pepper, and red onion to mixing bowl
In a jar, combine olive oil, white vinegar, Dijon mustard, and minced garlic. Shake vigorously to emulsify dressing
Pour dressing over pasta-vegetable mixture, gently toss to coat
Add torn mozzarella and grated Parmesan (if using). Fold in basil just before serving
Chill salad for at least 1 hour before serving to allow flavors to develop
Notes
For vegan version, omit Parmesan and mozzarella
Use gluten-free pasta for gluten-free option
Add chopped olives or capers for extra flavor
Salt the pasta water as if making the ocean taste salty (1-2 tbsp salt)
Herbs work best when added just before serving to maintain vibrancy
- Prep Time: 15
- Cook Time: 10
- Category: Lunch
- Method: Boiling & Chilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups (approximately)
- Calories: 400
- Sugar: 10g
- Sodium: 1200mg
- Fat: 18g
- Saturated Fat: 5g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 20mg