Hello everyone,
This Greek Tubettini Pasta salad is bright, fresh, and perfect for when you want something quick, tasty. Doesn’t the name sound fun? I think it does 🙂 Anyway, this pasta and vegetable salad brings that classic Greek flavor we all know and love, juicy cherry tomatoes, red onion, and aromatic herbs, with a little twist. The star ingredient here is Tubettini pasta, these tiny tubes soak up all the goodness from a simple dressing made with rich olive oil and the tangy taste of balsamic vinegar.
Now, I know most pasta salads are made with mayo… but not this one.. Nope! This Tubellini Pasta and Vegetables Salad keeps things light, tangy, and mayo-free. But when it came to the vegetables, I stuck to my favorite ingredients. I did toss in some corn, kidney beans, and peas. It’s not exactly traditional, but you all know me by now, this is just my fun little twist on a classic salad. The pasta I used here is a Greek pasta, tube-shaped, and perfect for soaking up all that delicious dressing.
I don’t know what it is, but I’m a seriously huge fan of both Greek and Italian pasta, not only the dishes but the pasta itself. There’s just something about the texture, the way it holds sauce. Here’s a little tip: I often do this, I place all the ingredients in a large Tupperware and I give it a good shake for a few minutes. This recipe makes about two servings. But if you would like to prepare more or want leftovers, add 2 or more cups of pasta and adjust the veggies and dressing to match. It’s that simple!
If you are looking for a Mediterranean vibe lunch idea or a side dish, this Greek Tubettini Pasta Salad is the one!
Greek Tubettini Pasta Salad
Ingredients
- 1 cup tubettini pasta or your favorite small pasta
- ½ cup peas Frozen peas boiled and drained
- ¾ cup corn canned
- ¾ cup kidney beans canned
- 1 red onion chopped
- 3 tbsp dill finely chopped
- 6 cherry tomatoes sliced
- salt
- pepper
- ¼ cup olive oil Adjust to your preference
- 3 tbsp balsamic vinegar Adjust to your preference
- 1 Roasted red pepper sliced into small pieces. (optional)
Instructions
- Drain all the canned vegetables.
- Finely chop the dill
- Finely chop the red onion and the roasted red pepper.
- Toss the veggies, pasta, seasoning, herbs, olive oil, and balsamic vinegar into a Tupperware, and give it a good few shakes.
- Serve separately or in a salad serving bowl. Enjoy
