Description

A light and vibrant pasta salad featuring delicate angel hair pasta, crisp veggies, and a zesty vinaigrette. Perfect as a side dish for summer meals or a refreshing lunch option.

Ingredients

Scale

8 oz angel hair pasta

1 1/2 cups cherry tomatoes, halved

1 cup mixed bell peppers (red, yellow, orange), thinly sliced

1/2 cup black or Kalamata olives, pitted

1/4 cup red onion, finely diced

1/4 cup fresh parsley, chopped

1/3 cup extra virgin olive oil

3 tablespoons red or white wine vinegar

1 clove garlic, minced

1/2 teaspoon salt

1/4 teaspoon black pepper

Optional: 1/2 teaspoon sugar (for a touch of sweetness)

Instructions

Bring a large pot of salted water to a boil. Cook the angel hair pasta for 3-4 minutes until just tender. Drain and rinse with cold water. Toss with a small drizzle of olive oil to prevent sticking.
Prep the vegetables: slice cherry tomatoes in half, thinly slice bell peppers, finely dice red onion, and chop parsley.
In a small bowl, whisk together olive oil, vinegar, garlic, salt, pepper, and optional sugar to make the vinaigrette.
In a large bowl, combine the pasta, tomatoes, peppers, olives, onion, and parsley.
Pour the vinaigrette over the salad and toss gently to coat.
Chill in the refrigerator for at least 30 minutes before serving.