Ingredients
– 8 oz angel hair pasta (capellini), cooked and cooled
– 1 cup halved cherry or grape tomatoes
– Β½ English cucumber, chopped
– 1 small red bell pepper, diced
– ΒΌ red onion or shallot, finely diced
– ΒΌ cup sliced Kalamata or green olives
– ΒΌ cup chopped fresh parsley
– ΒΌ cup chopped fresh basil
– Β½ teaspoon salt
– ΒΌ teaspoon black pepper
– 1 batch lemon vinaigrette
– Β½ cup crumbled vegan feta (optional)
– Zest of 1 lemon (optional)
Instructions
1-Boil salted water and cook angel hair pasta al dente.
2-Drain and rinse with cold water immediately.
3-Chop all vegetables and herbs while pasta cools.
4-Combine ingredients in a bowl and add dressing.
5-Toss gently and adjust seasoning.
6-Add lemon zest if desired and serve.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
π³ Cook angel hair pasta carefully to maintain al dente texture and avoid mushiness.
β Rinsing pasta with cold water stops the cooking process and cools it quickly.
πͺ Chop vegetables uniformly for balanced flavor and texture in every bite.
- Prep Time: 10 minutes
- Cook Time: 3 minutes
- Category: Salad
- Method: Boiling and tossing
- Cuisine: Mediterranean
- Diet: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 455
- Sugar: 7g
- Sodium: 761mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 0mg
