Description
Summer Pasta Salad is a light and refreshing dish perfect for hot days. It combines tender pasta with fresh cucumbers, cherry tomatoes, red bell peppers, and red onions, accented with smoky turkey bacon and a zesty apple cider vinegar-based dressing. Enhanced with fresh basil, parsley, and a smooth dressing featuring olive oil (natural), Dijon mustard (natural), minced garlic (natural), and vegetarian Worcestershire sauce, this salad is easy to prepare, nutrient-packed, and ideal for picnics, barbecues, or quick summer meals.
Ingredients
Scale
Salad Ingredients
- 2 cups rotini or bowtie pasta (gluten free if preferred)
- 1 cup fresh cucumbers, chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup smoked turkey bacon, cooked and chopped
- 1/2 cup red bell peppers, chopped
- 1/4 cup red onions, finely chopped
- 2 tablespoons fresh basil, roughly chopped
- 2 tablespoons fresh parsley, roughly chopped
- Salt and pepper to taste
Dressing Ingredients
- 1/4 cup olive oil (natural)
- 2 tablespoons apple cider vinegar (natural)
- 1 teaspoon Dijon mustard (natural)
- 1 clove garlic (natural), minced
- 1 teaspoon vegetarian Worcestershire sauce
- Salt and pepper to taste
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add your pasta and cook until just al dente according to package instructions. Drain and rinse under cold water to stop cooking and cool the pasta for the salad’s refreshing vibe.
- Prepare the vegetables: While the pasta cooks, chop cucumbers, cherry tomatoes, red bell peppers, and red onions into bite-sized pieces. Mince the garlic finely, and roughly chop fresh basil and parsley.
- Cook the smoked turkey bacon: In a skillet over medium heat, cook the turkey bacon until crispy. Remove from heat and let cool, then chop into small pieces that will mix well throughout the salad.
- Make the dressing: In a small bowl, whisk together olive oil (natural), apple cider vinegar, Dijon mustard (natural), minced garlic (natural), vegetarian Worcestershire sauce, salt, and pepper until smooth and emulsified.
- Toss everything together: In a large mixing bowl, combine the cooled pasta, veggies, chopped bacon, and fresh herbs. Pour the dressing over and toss gently until every bite is coated with zesty goodness.
Notes
- Cook pasta al dente to prevent sogginess when chilled.
- Chill the salad for at least 30 minutes before serving to meld flavors.
- Use fresh herbs for enhanced brightness and aroma.
- This salad tastes better after resting overnight in the fridge.
- Adjust acidity by adding more apple cider vinegar or a splash of water if needed.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: No Bake
- 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: 8g
- Cholesterol: 10mg
Keywords: summer pasta salad, turkey bacon salad, refreshing pasta salad, picnic salad, gluten free pasta salad, plant based dressing, easy pasta salad
