Mediterranean Pasta Salad

Mediterranean Pasta Salad

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Prep time20 min
Cook time25 min
Total time45 min
DifficultyEasy
Servings4

plan-t food

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A fresh and colorful pasta salad with roasted zucchini and bell peppers, raw red onion, juicy cherry tomatoes, salty olives, and a zesty lemon dressing. Perfect as a light meal or a summer lunch.

Ingredients

Amounts for 4 servings

  • 300 g
    fusilli
  • 2 pcs
    zucchini
  • 2 pcs
    bell pepper
  • 200 g
    arugula mix
  • 150 g
    olives (kalamata)
  • 200 g
    cherry tomatoes
  • 30 ml
    lemon
  • 1 tsp
    salt
  • 1 tsp
    black pepper
  • 1 pcs
    red onion
  • 2 tbsp
    italian seasoning

Instructions

  1. 1Preheat the oven to 200°C.
  2. 2Cut the zucchini and bell peppers into bite-sized pieces. Arrange them on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with Italian seasoning, salt, and pepper.
  3. 3Roast the vegetables in the oven for 20–25 minutes until they are tender and lightly caramelized. Let them cool slightly.
  4. 4Cook the fusilli according to the instructions on the package. Drain and rinse with cold water to stop the cooking process.
  5. 5Slice the red onion into thin half-rings. Cut the cherry tomatoes in half and slice the olives, if desired.
  6. 6In a large bowl, mix the cooled pasta with the roasted zucchini and bell pepper, cherry tomatoes, red onion, olives, and arugula mix.
  7. 7Add the lemon juice and stir everything well so that the flavors are thoroughly combined.
  8. 8Serve immediately or let it sit in the refrigerator for a while to let the flavors develop.

Nutrition

Per serving

  • Calories391
  • Protein14.2 g
  • Carbohydrates64.1 g
  • Fat6.4 g
  • Fibre9.7 g

Estimated from the ingredients — not published by the source.

maaltijd salade

Recipes and nutritional values are for inspiration only and are no substitute for professional dietary or medical advice. If you have allergies, always check the ingredient labels.

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