Ingredients
1 pound rotini pasta
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/2 cup red onion, thinly sliced
1/2 cup black olives, sliced
1/2 cup roasted red peppers, chopped
1/4 cup fresh parsley, chopped
1/4 cup fresh basil, chopped
1/4 cup apple cider vinegar (non-alcoholic substitute for red wine vinegar)
1/2 cup extra virgin olive oil
1 tablespoon Dijon mustard
1 teaspoon dried oregano
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
1. Cook rotini pasta in salted boiling water until al dente (~10 minutes). Drain and rinse with cold water to stop cooking.
2. In a separate bowl, whisk together vinegar, olive oil, mustard, oregano, garlic powder, salt, and pepper.
3. Combine pasta with cherry tomatoes, cucumber, red onion, sliced olives, and roasted red peppers in a large mixing bowl.
4. Pour the vinaigrette over the salad and stir until the pasta and vegetables are fully coated.
5. Fold in fresh parsley and basil just before serving.
6. Chill the salad for 30 minutes to blend flavors before serving.
Notes
Substitute apple cider vinegar for red wine vinegar as a halal-compliant alternative.
Storage: Keep in an airtight container in the fridge for up to 3 days.
Adjust flavor by adding more olive oil or vinegar to taste.
Optional additions: Dollop of dairy-free yogurt for creaminess or grated Parmesan alternative (vegan if preferred).
Use an immersion blender for a smoother dressing or serve warm for a different variation.
- Prep Time: 20
- Cook Time: 10
- Category: High Protein Breakfasts
- Method: Mixing
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 5g
- Sodium: 250mg
- Fat: 19g
- Saturated Fat: 4g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 0mg