Description
This creamy vegetable pasta salad is fresh, colorful, and packed with flavor. Tossed in a light, tangy dressing, it’s the perfect make-ahead side dish for lunches, picnics, or easy weeknight meals.
Ingredients
Units
Scale
For the salad:
- 12 oz whole wheat pasta
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1/2 English cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup diced red onion
- 1/4 chopped banana peppers
For the dressing:
- 3 tablespoons mayonnaise
- 1 tablespoon red wine vinegar
- 1/2 teaspoon oregano
- 1/2 teaspoon Italian seasoning
- 1 tablespoon banana pepper brine
- 1/4 teaspoon garlic powder
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon salt
Instructions
- Cook the pasta according to package directions in salted water until al dente. Drain and rinse with cold water.
- In a large bowl, combine the pasta, bell peppers, cucumber, tomatoes, red onion, and banana peppers.
- In a small bowl, whisk together the mayonnaise, red wine vinegar, Italian seasoning, oregano, banana pepper brine, garlic powder, red pepper flakes, and salt.
- Pour the dressing over the pasta and toss until evenly coated.
- Taste and adjust seasoning as needed.