Description
A light and refreshing Angel Hair Pasta Salad featuring delicate angel hair pasta combined with fresh cherry tomatoes, black olives, shredded carrots, and red bell pepper, all tossed in flavorful Italian dressing and topped with grated Parmesan cheese. Perfect as a quick side dish or a light meal, this salad is simple to prepare and served chilled for optimum taste.
Ingredients
Scale
Salad Ingredients
- 250 g angel hair pasta
- 1 cup cherry tomatoes, halved
- 1/2 cup black olives, sliced
- 1/2 cup shredded carrots
- 1 red bell pepper, diced
- 2 tablespoons fresh parsley, chopped
Dressing and Toppings
- 1/2 cup Italian dressing
- 1/4 cup grated Parmesan cheese
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add angel hair pasta and cook for 4-5 minutes until al dente. Drain the pasta and rinse under cold water to stop the cooking process and cool it down.
- Prepare Vegetables: Halve the cherry tomatoes, slice the black olives, shred the carrots, dice the red bell pepper, and chop the fresh parsley. Set them aside.
- Combine Salad Ingredients: In a large bowl, combine the cooled angel hair pasta, cherry tomatoes, black olives, shredded carrots, diced red bell pepper, and chopped parsley. Pour in the Italian dressing and toss gently to evenly coat all ingredients.
- Add Parmesan and Chill: Sprinkle the grated Parmesan cheese over the salad and toss lightly to distribute. Refrigerate the salad for at least 30 minutes before serving to enhance the flavors.
Notes
- Rinsing the pasta under cold water helps to cool it quickly and prevents it from becoming mushy.
- You can substitute Italian dressing with your favorite vinaigrette for a different flavor profile.
- For added protein, consider mixing in grilled chicken or chickpeas.
- The salad can be prepared a few hours in advance and kept refrigerated to deepen the flavors.
- Use freshly grated Parmesan for best taste and texture.
