Ingredients
Scale
- 1 pound whole wheat short pasta, or any short pasta
- 1 cup grape tomatoes, halved or quartered
- 1 english cucumber, diced
- 1½ cups shredded red cabbage
- 1 yellow bell pepper, chopped
- 1 orange bell pepper, chopped
- 1 cup olives, sliced
- ½ cup grated parmesan cheese
- ¼ cup red wine vinegar
- ⅓ cup fresh lemon juice
- 1 tablespoon raw honey
- 3 garlic cloves, minced
- 1 tablespoon dijon mustard
- 2 teaspoons italian seasoning
- ⅓ cup extra-virgin olive oil
- Sea salt and freshly ground black pepper, or to taste
Instructions
- Bring a large pot of salted water to a boil. Add the whole wheat short pasta and cook according to the package instructions until al dente.
- Drain the pasta and transfer it to a large bowl. Add the grape tomatoes, shredded red cabbage, yellow bell pepper, orange bell pepper, olives, diced cucumber, and grated parmesan cheese.
- In a small bowl, whisk together the red wine vinegar, fresh lemon juice, raw honey, minced garlic, dijon mustard, italian seasoning, and extra-virgin olive oil until well combined.
- Pour the dressing over the pasta mixture and gently toss to coat evenly. Season with sea salt and freshly ground black pepper to taste. Serve and enjoy!
Notes
Feel free to customize with your favorite vegetables or add protein like chickpeas.
This salad can be made ahead and stored in the refrigerator for a couple of days.
Adjust the dressing ingredients to your liking for a more tangy or sweet flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 5mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.