Veggie pasta salad
Veggie pasta salad
360 cals, 9p, 45c, 15f (per meal)
  • 1 cup cherry tomatoes (149g)
  • 1/2 cucumber (8-1/4") (151g)
  • 4 tbsp minced (60g)
  • 4 tbsp (15g)
  • 4 tbsp (60mL)
  • 2 tbsp (30mL)
  • 1 tbsp (15g)
  • 2 clove(s) (6g)
  • 1 tsp, leaves (1g)
  • 1/2 lbs (227g)
  • 1
    Cook the pasta according to the package instructions. Drain and rinse under cold water to stop the cooking process. Set aside.
    2
    In a small bowl, make the dressing by whisking together olive oil, red wine vinegar, Dijon mustard, garlic, oregano, and some salt and pepper.
    3
    In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, onion, and parsley. Pour the dressing over the top and toss to coat.
    4
    If time permits, chill the salad in the refrigerator for at least 30 minutes, covered, to allow the flavors to meld. Serve cold.
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