Oil and Vinegar Pasta Salad
Oil and vinegar pasta salad with tri-color rotini, cucumbers, plum tomatoes, red onion, and a tangy-sweet dressing made with olive oil, white vinegar, sugar, and herbs.
Servings: 8 servings
Calories: 316kcal
Equipment
Ingredients
- 12 ounce box tri-color rotini
- 2 cups seedless cucumbers peeled and chopped
- 1 cup plum tomatoes chopped
- ½ red onion chopped
- ½ cup olive oil
- ¼ cup white vinegar
- ¼ cup granulated sugar
- ½ teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon basil
- 1 teaspoon oregano
Instructions
- Cook the rotini pasta according to the package instructions.
- Drain and rinse the pasta with cold water.
- In a small bowl, whisk together the olive oil, white vinegar, granulated sugar, garlic powder, basil, oregano, and salt to make the dressing.
- In a large bowl, mix together the cooked and cooled rotini pasta together with the dressing, and then add in the diced red onion, chopped cucumber, and chopped plum tomatoes.
- Toss the ingredients well to combine.
- Cover the pasta salad and refrigerate for at least one hour before serving. This will allow the flavors to come together and be more flavorful.
- Serve with grated Parmesan if desired.
Notes
- Rinse the pasta with cold water after draining. Hot pasta absorbs too much dressing. Whisk the dressing until the sugar dissolves completely. Refrigerate at least 1 hour before serving. Toss again before serving as dressing settles.
- Store in the refrigerator up to 3 days.
Nutrition
Serving: 1serving | Calories: 316kcal | Carbohydrates: 41g | Protein: 6g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 151mg | Potassium: 221mg | Fiber: 2g | Sugar: 9g | Vitamin A: 279IU | Vitamin C: 5mg | Calcium: 23mg | Iron: 1mg
