Veggie + Fruit Rainbow Pasta Salad

Creating a rainbow pasta salad with vegetables and fruit can be a delightful and nutritious dish. Here’s a recipe for you:

Ingredients:

• 8 ounces (about 225 grams) of rainbow-colored pasta
• 1 cup cherry tomatoes, halved
• 1 cup bell peppers (red, yellow, and/or green), diced
• 1 cup cucumber, diced
• 1 cup carrots, julienned or grated
• 1/2 cup red cabbage, thinly sliced
• 1/2 cup strawberries, sliced
• 1/2 cup blueberries
• 1/4 cup fresh basil leaves, chopped
• 1/4 cup fresh mint leaves, chopped (optional)
• 1/4 cup almonds or walnuts, chopped (optional)
• Salt and pepper to taste

For the dressing:

• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey or maple syrup
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced (optional)
• Salt and pepper to taste

Instructions:

1. Cook the pasta: Bring a large pot of salted water to a boil. Add the rainbow-colored pasta and cook according to package instructions until al dente. Drain the pasta and rinse it under cold water to stop the cooking process. Allow it to cool completely.
2. Prepare the vegetables and fruit: Wash and chop the cherry tomatoes, bell peppers, cucumber, carrots, strawberries, and red cabbage as indicated in the ingredients list.
3. Make the dressing: In a small bowl, whisk together the olive oil, balsamic vinegar, honey or maple syrup, Dijon mustard, minced garlic (if using), salt, and pepper until well combined. Adjust seasoning to taste.
4. Combine everything: In a large mixing bowl, combine the cooled pasta, cherry tomatoes, bell peppers, cucumber, carrots, red cabbage, strawberries, blueberries, chopped basil leaves, and optional chopped mint leaves and nuts.
5. Dress the salad: Pour the dressing over the pasta salad and toss gently to coat everything evenly.
6. Chill and serve: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together. Before serving, give it a final toss and adjust seasoning if necessary. Serve chilled.

Tips:

• You can customize the fruits and vegetables according to your preference or what’s in season.
• Adding nuts provides a nice crunch and extra protein to the salad.
• This salad is best served fresh but can be stored in the refrigerator for a day. Keep in mind that fruits like strawberries may soften over time, so it’s best to consume it within a day or two.