Description

This Garlic Pasta Salad is the ultimate secret weapon for those busy weeknights, featuring al dente pasta tossed in a zesty garlic-infused dressing, fresh vegetables, and minimal cleanup, making it a quick, flavorful, and healthy meal.

Ingredients

Scale

1 lb Short Pasta (Fusilli or Rotini)
6–8 Cloves Fresh Garlic
1/2 Cup Extra Virgin Olive Oil
1 Large Red Bell Pepper
1 Medium English Cucumber
1/4 Cup Red Onio
1/2 Cup Fresh Parsley
1/2 Cup Parmesan Cheese
2 Tablespoons Lemon Juice
Salt and Black Pepper to Taste

Cook Mode Prevent your screen from going dark

Instructions

Boil the Pasta: Bring a large pot of heavily salted water to a boil. Cook your pasta according to the package directions for al dente
Prep the Aromatics: While the pasta cooks, mince your garlic and chop all your vegetables
Infuse the Oil: In a small skillet over low heat, add two tablespoons of the olive oil and half of the minced garlic. Sauté for just 60 seconds until fragrant but not browned
Whisk the Dressing: In a large mixing bowl, combine the remaining raw garlic, the sautéed garlic oil, the rest of the olive oil, lemon juice, salt, and pepper
Drain and Rinse: Once the pasta is done, drain it and rinse briefly with cold water
Combine: Add the pasta, diced peppers, cucumbers, onions, and parsley to the large bowl with the dressing. Toss vigorously
Final Touch: Fold in the parmesan cheese and adjust seasoning if needed

Notes

Serve immediately or chill for later.

This pasta salad can be made ahead of time and actually tastes better the next day.

Prep Time: 20 mins
Cook Time: 10 mins
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 340 kcal
Sugar: 3g
Sodium: 310mg
Fat: 14g
Saturated Fat: 3g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 4g
Protein: 9g
Cholesterol: 5mg