Italian Fresh Vegetable Pasta Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Chilled pasta tossed with ripe tomatoes, fresh mozzarella, basil, zucchini, and olives in a light olive oil dressing. A vibrant, refreshing summer dish that works as a light main or side.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2-3 medium-large tomatoes diced and seeded (not too ripe but firm)
- 1 large fresh mozzarella diced (more if you desire)
- 5-7 fresh basil leaves chopped
- 6-8 strips grilled zucchini chopped
- 10 black pitted olives chopped
- 1-2 dashes hot pepper flakes or black pepper (optional)
- 4 tablespoons olive oil (divided)
- 3½-4 cups cooked short pasta (700 grams, approximately 2 1/4 -2 1/2 cups dry)
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 10m
- Sodium
- 405mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 290mg
- Calcium
- 60mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 405MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.