This Tuscan Pasta Salad brings the Italian flavors together with simple ingredients. Pasta cooked al dente, colorful vegetables, and simple vinaigrette make this salad a perfect dish when you need something easy, quick, and delicious!
Bring a pot of water to a boil. Add salt and stir.
Chop peppers, sun-dried tomatoes, slice olives and tear the spinach.
1 cup olives, ½ cup sun-dried tomatoes, 1 cup chopped sweet red peppers, 2 cups fresh spinach
Add pasta to water and cook until al dente, meaning it still has some firmness.
8 ounces farfalle pasta
Drain and rinse with cool water. Place pasta in a large mixing bowl.
Add prepared vegetables and Parmesan cheese. Stir together.
½ cup Parmesan cheese
Mix all dressing ingredients in a jar or measuring cup and drizzle over pasta salad.
¼ cup olive oil, 2 tablespoons lemon juice, ½ teaspoon Italian seasoning, ¼ teaspoon dried thyme, ½ teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon garlic powder
Serve.
Notes
Use tortellini, penne, or any other bite-size pasta you like.
If refrigerated, pasta salad should last for up to 3 days. Stir everything together before serving.
Total time is an estimate.
Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.