Tangy Pasta Salad with Tomatoes, Peppers and Olives
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A colorful pasta salad tossed with cherry tomatoes, olives, bell peppers, and red onion in a light oil and vinegar dressing. Easy to make ahead, perfect for potlucks and gatherings.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 8 ounces small pasta: ditalini, elbow, fusilli, penne etc
- 1/4 cup red onion, thinly sliced and chopped
- 3 tablespoons red wine vinegar
- 3 tablespoons extra virgin olive oil
- 16 ounces grape tomatoes, halved (about 2 cups)
- 3/4 cup black olives, halved (about 1/2 of a 6-ounce can of olives)
- 1 cup green, red, or yellow bell pepper, chopped small (about 1 medium size bell pepper)
- 4 ounces Monterey Jack cheese, diced small
- 1/2 teaspoon kosher salt, adjust to taste
- 1/4 - 1/2 teaspoon freshly ground black pepper, adjust to taste
At a glance
PER SERVING · TIME 18M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 8m
- Sodium
- 381mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 272mg
- Calcium
- 160mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 381MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.