Angel Hair Pasta Salad
Light and refreshing angel hair pasta salad made with fresh veggies and a homemade vinaigrette.
Servings: 8
Ingredients
- 8 oz angel hair pasta
- 2 cup cherry tomatoes quartered
- 2 cup cucumber diced
- 1/2 cup sweet onion diced
- 1 cup cheddar cheese cubed
Lemon Vinaigrette
- 3 tbsp white wine vinegar
- 2 tbsp lemon juice
- 1/4 cup olive oil
- 1 tbsp honey
- 2 tbsp fresh basil thinly sliced
- 1/4 cup parmesan cheese grated
- 1/2 tsp Italian seasoning
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- First, boil your angel hair pasta in a large pot of salted cold water for about 4-5 minutes or until cooked al dente (follow package directions). Drain and set aside. Note: I like to drain the pasta in the sink and then toss in cold running water, then toss with a little bit of olive oil to keep the pasta from skipping. This is an extra step, but helps!
- In a small bowl, make the pasta salad dressing. Add white wine vinegar, lemon juice, olive oil, honey, fresh basil, parmesan cheese, Italian seasoning, salt and black pepper. Whisk until fully combined.
- In a large bowl add cooked angel hair pasta, cherry tomatoes, cucumber, sweet onion and cubed cheddar.
- Pour dressing over the pasta salad ingredients and toss until combined.
Notes
If you plan to make this ahead of time, I recommend doubling the dressing recipe to add prior to serving. The pasta and veggies tends to "soak up" the dressing when refrigerated and tastes better with a fresh splash of dressing.
Nutrition
Calories: 259kcal | Carbohydrates: 27g | Protein: 9g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 16mg | Sodium: 223mg | Potassium: 227mg | Fiber: 2g | Sugar: 5g | Vitamin A: 401IU | Vitamin C: 12mg | Calcium: 158mg | Iron: 1mg
