Tangy Pasta Salad

3 Jan

Tangy Pasta Salad

This is the best salad to make if you have pasta on hand and to use whatever veggies you have in the fridge. I make this one alot to take to work for lunch. The thing that makes this salad is the cilantro and fresh lime juice. These are must have items. All organic ingredients used here.

a package of tri color fusilli pasta (bowtie or penne pasta is great too)

1/2 red onion diced

4-6 roma tomatoes diced

1/2 a head of spinach chopped

2-3 cloves of garlic minced

1/2 a red pepper chopped

1/2 a green pepper chopped

1/2 a yellow pepper chopped

1/4-1/2 a cucumber chopped

1/2 a bunch or so of cilantro minced

juice from 2 limes freshly squeezed

2-3 spoons of extra virgin olive oil

2-3 spoons of apple cider vinegar

salt and pepper to taste

Cook pasta as directions indicate on the package. Drain pasta and rinse in cold water until pasta is cold. In a large salad bowl, combine all the chopped veggies and mix well. To make the dressing, combine salt with the vinegar and stir until dissolved. Add lime juice and pepper and mix well. Add the olive oil and then mix well. Add to the bowl of veggies and mix well. Then add cooked pasta and toss until the pasta is well coated with the dressing. I like to add a little bit of fresh ground pepper on top of the salad and to squeeze a bit more lime juice too.

Tip: I like to make this salad with more veggies and less noodles. It looks more colorful and fresh that way.

Happy eating!

~jasmine~

photo by michael.paul on flickr.com

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