By CafeHailee
Everything Green Pasta Salad
Serves 10-12 (it makes a LOT hahaha)
Updated at: Fri, 24 May 2024 03:44:24 GMT
Nutrition balance score
Good
Glycemic Index
49
Low
Glycemic Load
20
High
Nutrition per serving
Calories404.2 kcal (20%)
Total Fat20.9 g (30%)
Carbs40.8 g (16%)
Sugars4.8 g (5%)
Protein13.1 g (26%)
Sodium700.8 mg (35%)
Fiber3.9 g (14%)
% Daily Values based on a 2,000 calorie diet
Ingredients
10 servings
2seedless cucumbers
small, diced
1green bell pepper
diced
4 ozsugar snap peas
trimmed and thinly sliced
0.5 bulbfennel
thinly sliced
1 x 10 ozmarinated artichoke hearts
drained and chopped
1 cupgreen olives
sliced, i used castelvetrano
¼ cupdill
chopped
¼ cupparsley
chopped
3scallions
thinly sliced
1 x 8 ozmozzarella pearls
container, drained
kosher salt
1 poundrotini pasta
⅓ cupwhite vinegar
½ cupolive oil
1 tspdried oregano
1 tspkosher salt
½ tspblack pepper
Instructions
Step 1
Bring a large pot of water to a boil over high heat.
Step 2
While water comes to a boil, prepare salad and dressing.
Step 3
Place cucumbers, green pepper, snap peas, fennel, artichokes, olives, herbs, scallions and mozzarella in a large bowl.
Step 4
In a small bowl, whisk vinegar, olive oil, oregano, salt and pepper until combined.
Step 5
Heavily salt the boiling water and drop in pasta. Stir. Cook until al dente.
Step 6
Drain pasta and rinse under cold water until pasta is no longer hot.
Step 7
Add pasta to the bowl with all the veggies and pour dressing over. Toss to combine.
Step 8
Taste the salad and add additional salt and pepper if desired. Enjoy!
Step 9
This can be made a day ahead! Just toss and season with more salt, pepper, olive oil, and/or vinegar if needed.
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