Oh my goodness, let me tell you about this *Spanish-Inspired Pasta Salad*! It’s like a bright, sunny day on a plate, bursting with fresh flavors that just scream summer. Imagine crisp cucumbers, juicy cherry tomatoes, and that delightful crunch from bell peppers—all tossed together with perfectly cooked pasta. Seriously, it’s the kind of dish that’s perfect for gatherings, picnics, or even just a cozy dinner on the patio. I remember the first time I made this salad; it was for a sunny afternoon barbecue, and everyone just loved it! It’s so easy to whip up, and trust me, once you try it, you’ll be making it again and again!
Ingredients List
Here’s what you’ll need to create this vibrant Spanish-Inspired Pasta Salad! Each ingredient plays a crucial role in bringing the dish to life, so let’s dive in:
- 8 oz pasta: I love using rotini or penne for this salad as they hold onto the dressing beautifully.
- 1 cup cherry tomatoes: Halve them for bursts of juicy sweetness in every bite.
- 1 cup cucumber: Dice into bite-sized pieces for that refreshing crunch—English cucumbers are great here!
- 1/2 cup red onion: Finely chopped to add a bit of zing without overpowering the salad.
- 1/2 cup black olives: Sliced, they give a lovely briny flavor that complements the other ingredients.
- 1/2 cup bell pepper: Dice it up—any color will work, but I love the sweetness of red or yellow.
- 1/4 cup fresh parsley: Chopped, for that fresh herbaceous note that brightens everything up.
- 1/4 cup olive oil: Extra virgin is the way to go for its rich flavor.
- 2 tbsp red wine vinegar: This adds a nice tang that balances the richness of the olive oil.
- 1 tsp garlic powder: For that subtle garlic flavor—fresh minced garlic works too if you’re feeling adventurous!
- Salt and pepper to taste: Don’t skimp on seasoning; it really brings everything together.
How to Prepare Spanish-Inspired Pasta Salad
Alright, let’s get into the nitty-gritty of making this delicious Spanish-Inspired Pasta Salad! It’s super straightforward, and I promise you’ll be so pleased with how it all comes together. Follow these steps, and you’ll have a vibrant dish ready in no time!
Cooking the Pasta
First things first, grab that 8 oz of pasta and cook it according to the package instructions. I like to use a big pot of salted boiling water for that perfect texture. Usually, it takes about 8-10 minutes for rotini or penne to get al dente. Once it’s done, drain the pasta and rinse it under cold water to stop the cooking process. This step is crucial to keep the pasta from getting mushy. Let it cool completely while you chop your veggies!
Preparing the Vegetables
Now, let’s bring some color to the party! Start by halving your cherry tomatoes and dicing the cucumber into bite-sized pieces. For the cucumber, I recommend using English cucumbers since they’re less watery and have fewer seeds. Next, finely chop the red onion—don’t worry, a little tear is worth it for that zing! Then, slice the black olives and dice the bell pepper. Uniform sizes are key here; it helps everything mix nicely and looks great too!
Making the Dressing
In a small bowl, whisk together the 1/4 cup of olive oil, 2 tablespoons of red wine vinegar, and 1 teaspoon of garlic powder. The dressing should be smooth and slightly thick. Taste it, and don’t hesitate to add salt and pepper until it sings! This is your chance to customize it to your liking—maybe a little more vinegar for tanginess?
Combining Ingredients
Now, it’s time to bring everything together! In a large mixing bowl, combine the cooled pasta with the chopped veggies: cherry tomatoes, cucumber, red onion, black olives, and bell pepper. Pour that beautiful dressing over the top and toss everything together gently. Make sure every piece of pasta and veggie is coated with the dressing—trust me, this is where the magic happens!
Chilling the Salad
Once everything is mixed, cover the bowl and pop it in the fridge for at least 30 minutes. This chilling time is essential; it helps the flavors meld together beautifully. If you can, let it chill longer—up to a few hours is even better! When you’re ready to serve, give it one last toss and adjust the seasoning if needed. Enjoy your fresh and vibrant pasta salad!
Why You’ll Love This Recipe
- Quick and easy preparation—perfect for those busy days!
- Vibrant flavors that bring a taste of Spain to your table.
- Fresh, colorful ingredients that make it a feast for the eyes!
- Versatile enough for summer gatherings, picnics, or meal prep.
- Can be customized with your favorite veggies or proteins.
- Leftovers taste even better the next day as the flavors meld.
- Healthy and satisfying, making it great for anyone looking to eat well.
Tips for Success
Want to take your Spanish-Inspired Pasta Salad to the next level? Here are some pro tips to ensure it’s bursting with flavor and texture!
- Use high-quality olive oil: A good extra virgin olive oil makes a world of difference in your dressing. It adds depth and richness that elevates the entire salad.
- Customize your veggies: Feel free to swap in your favorite vegetables! Zucchini, artichoke hearts, or even roasted red peppers can add unique flavors and textures.
- Fresh herbs: In addition to parsley, consider adding fresh basil or cilantro for an aromatic twist. Just chop them up finely and toss them in with the rest.
- Add protein: For a heartier meal, toss in some cooked chickpeas, diced grilled chicken, or shrimp. They will complement the salad beautifully.
- Season generously: Don’t be afraid to taste as you go! Adjust the salt and pepper to your liking, and remember, a little squeeze of lemon juice can brighten up the flavors even more.
- Let it sit: If you have the time, let your salad sit in the fridge for a couple of hours or even overnight. This allows the flavors to meld and intensify!
These tips will help you create a pasta salad that’s not only delicious but also uniquely yours. Have fun experimenting with different ingredients and flavors!
Nutritional Information
Here’s a quick look at the nutritional values for a serving size of 1 cup of this delightful Spanish-Inspired Pasta Salad. Keep in mind that these values are estimates and can vary based on specific ingredients used:
- Calories: 250
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 200mg
- Carbohydrates: 30g
- Fiber: 3g
- Sugar: 3g
- Protein: 6g
This salad is not only a feast for the taste buds but also packs a nutritious punch! Enjoy every colorful bite knowing you’re fueling your body with wholesome ingredients.
FAQ Section
Can I make this salad ahead of time?
Absolutely! In fact, I highly recommend making this Spanish-Inspired Pasta Salad a day in advance. Not only does it save you time, but letting it sit in the fridge overnight allows all those vibrant flavors to meld together beautifully. Just be sure to store it in an airtight container, and give it a good toss before serving to refresh the ingredients!
What other vegetables can I add?
Oh, the possibilities are endless! You can add diced zucchini, shredded carrots, or even roasted red pepper for a little extra sweetness. Artichoke hearts are another fantastic option that can bring a unique flavor. Just remember to keep your veggie pieces uniform for that beautiful mix!
How long can leftovers be stored?
Your leftover Spanish-Inspired Pasta Salad can be stored in the fridge for up to 3-4 days in an airtight container. Just keep an eye on the veggies; they tend to soften over time. If you notice any wilting, it’s best to eat it sooner rather than later. I usually find that it makes a great lunch the next day!
For more tips on preparing delicious salads, check out this Healthline article on the benefits of salads.
Print
Spanish-Inspired Pasta Salad: 7 Reasons to Fall in Love
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A refreshing Spanish-inspired pasta salad that combines vibrant flavors and textures.
Ingredients
- 8 oz pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, finely chopped
- 1/2 cup black olives, sliced
- 1/2 cup bell pepper, diced
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions. Drain and cool.
- In a large bowl, combine cherry tomatoes, cucumber, red onion, black olives, bell pepper, and parsley.
- Add the cooled pasta to the vegetable mixture.
- In a small bowl, whisk together olive oil, red wine vinegar, garlic powder, salt, and pepper.
- Pour the dressing over the pasta salad and toss to combine.
- Refrigerate for at least 30 minutes before serving.
Notes
- Adjust vegetables based on personal preference.
- This salad can be made a day in advance.
- Store leftovers in an airtight container in the fridge.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Spanish
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Spanish-Inspired Pasta Salad
