Description
Summer Pasta Salad is a vibrant, refreshing dish featuring tri-color rotini pasta, crisp fresh vegetables, smoky turkey bacon, and a zesty apple cider vinegar dressing. Light yet satisfying, this salad offers a perfect balance of textures and flavors, ideal for warm days, picnics, and gatherings.
Ingredients
Scale
Pasta
- 8 oz tri-color rotini or penne pasta
Fresh Vegetables
- 1 cup cucumber, chopped
- 1 cup cherry tomatoes, halved
- 1 cup red bell pepper, diced
- 3 green onions, thinly sliced
- 2 tbsp fresh basil, roughly chopped
- 2 tbsp fresh parsley, roughly chopped
Protein
- 6 slices smoked turkey bacon
Dressing
- 3 tbsp apple cider vinegar (natural)
- 4 tbsp olive oil (natural)
- 1 tsp Dijon mustard (natural)
- 1 clove garlic, minced (natural)
- Salt, to taste
- Freshly ground black pepper, to taste
Optional Toppings
- 2 tbsp plant-based Parmesan cheese (plant-based)
Instructions
- Cook the Pasta: Boil the tri-color rotini or penne in salted water until al dente. Drain and rinse under cold water to stop cooking and cool the pasta, ensuring it remains firm and ready to absorb the dressing.
- Prepare the Vegetables: Chop the cucumbers, halve the cherry tomatoes, dice the red bell peppers, and thinly slice the green onions. Roughly chop the fresh basil and parsley to release their fragrance.
- Cook the Smoked Turkey Bacon: In a pan over medium heat, cook the smoked turkey bacon until crispy. Remove it from the pan, drain on paper towels, then chop into bite-sized pieces to add smoky crunch to the salad.
- Make the Dressing: In a small bowl, whisk together apple cider vinegar (natural), olive oil (natural), Dijon mustard (natural), minced garlic (natural), salt, and freshly ground black pepper until well combined. This dressing adds a tangy, vibrant flavor that brings the salad together.
- Toss the Salad: In a large mixing bowl, combine the cooled pasta, fresh vegetables, smoked turkey bacon, and chopped herbs. Pour the dressing over the ingredients and toss gently to coat everything evenly.
- Add the Finishing Touch: If desired, sprinkle plant-based Parmesan cheese (plant-based) on top before serving for a creamy, cheesy note that balances the tanginess.
Notes
- Use cold pasta by rinsing and chilling it after cooking to prevent clumping and help it absorb the dressing better.
- Choose the freshest vegetables available to maximize flavor and crunch.
- Cook turkey bacon until just crispy to maintain texture without drying it out.
- For enhanced flavor, refrigerate the salad for at least one hour before serving to allow the flavors to meld.
- Adjust the apple cider vinegar and olive oil quantities to suit your preferred tanginess.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 15mg
Keywords: summer pasta salad, pasta salad, fresh vegetable salad, turkey bacon salad, easy pasta salad, cold pasta salad, picnic food, light summer meal
