Cucumber Pepper Pasta Salad
A refreshing and colorful pasta salad featuring cucumbers, bell peppers, and a ginger vinaigrette dressing. Perfect for summer BBQs and gatherings.
Servings: 10 cups
Calories: 250kcal
Ingredients
- 3 mini cucumbers sliced thin
- 2/3 cup chopped red bell pepper
- 2/3 cup chopped yellow bell pepper
- 12 ounces farfalle pasta cooked and rinsed with cold water
- 3/4 cup ginger vinaigrette dressing measured; you may need more before serving
- 3 tablespoons everything bagel seasoning plus a little extra for topping
Instructions
- Begin by cooking the farfalle pasta according to the package instructions. Once cooked, rinse the pasta with cold water to cool it completely. This helps stop the cooking process and prevents the pasta from becoming mushy.
- While the pasta is cooling, slice the mini cucumbers thinly and chop the red and yellow bell peppers. Combine these vegetables in a large mixing bowl. Add the cooled pasta to the bowl with the vegetables.
- Drizzle the ginger vinaigrette dressing over the vegetables. Start with 3/4 cup, and you can always add more before serving if needed. The pasta tends to soak up the dressing, so don't be shy about adding a bit extra if it looks dry later.
- Sprinkle 3 tablespoons of everything bagel seasoning into the mixture. Stir well to distribute the seasoning evenly throughout the salad. Adjust the seasoning to taste, adding more if you like a stronger flavor.
- This salad can be served immediately. Alternatively, cover and refrigerate the salad until you’re ready to serve. If serving later, give the salad a good stir to redistribute the dressing and seasoning. Keep salad cold.
Notes
Alternative dressing substitutes for the cucumber and pepper pasta salad recipe include Italian dressing, balsamic vinaigrette, lemon herb vinaigrette, Greek dressing, ranch dressing, and avocado lime dressing.
Nutrition
Serving: 1cup | Calories: 250kcal