Description
A vibrant no-cook pasta salad combining cold pasta, crisp vegetables, bold herbs, and a zesty vinaigrette. Light and satisfying, it’s perfect for summer or quick lunches with customizable flavors
Ingredients
Dry pasta (penne or rotini) – 8 oz (225g) – Use whole wheat or gluten-free if preferred
Cucumbers – 2 medium – Seedless for less moisture
Red onion, 1 small – Rub with oil to prevent bitterness
Cherry tomatoes – 1 pint – Halved for even distribution
Olive oil (extra virgin) – 3 tbsp – Replace with avocado oil if desired
Balsamic vinegar, 1 tbsp. Use apple cider vinegar for a milder flavor
Honey – 1 tbsp – Sub with maple syrup for a vegan option
Fresh herbs – 1/4 cup each basil, parsley, dill – Chiffonade basil; mince others
Salt and pepper, to taste, Use kosher or sea salt
Instructions
Boil water and cook pasta. 1 minute less than package instructions, reserving a slight chew. Rinse under cold water to stop cooking
Dice cucumbers and red onion; halve cherry tomatoes. Toss pasta with vegetables in a large bowl
Whisk olive oil, balsamic vinegar, honey, salt, and pepper until emulsified. Taste and adjust balance
Pour dressing over pasta-vegetable mixture. Fold in herbs gently to preserve texture. Chill at least 30 minutes before serving
Notes
Chill all ingredients before assembly to enhance freshness and flavor
Add 1 tbsp lemon zest with herbs for extra brightness
Store in the refrigerator for up to 2 days; toss with fresh herbs before serving if left over
- Prep Time: 15
- Category: Lunch & Dinner
- Method: No-Cook
- Cuisine: American/Italian