Description
This Angel Hair Pasta Salad is a light and refreshing dish perfect for warm days or as a vibrant side. It features tender angel hair pasta tossed with colorful cherry tomatoes, mixed bell peppers, olives, and fresh parsley, all coated in a tangy garlic vinaigrette. The salad is chilled to meld the flavors, making it an easy, make-ahead option for picnics, potlucks, or weeknight dinners.
Ingredients
Scale
Salad
- 8 oz angel hair pasta
- 1 1/2 cups cherry tomatoes, halved
- 1 cup mixed bell peppers (red, yellow, orange), thinly sliced
- 1/2 cup black or Kalamata olives, pitted
- 1/4 cup red onion, finely diced
- 1/4 cup fresh parsley, chopped
Vinaigrette
- 1/3 cup extra virgin olive oil
- 3 tablespoons red or white wine vinegar
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: 1/2 teaspoon sugar (for a touch of sweetness)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the angel hair pasta and cook for 3-4 minutes until just tender. Drain and rinse it with cold water to stop the cooking and cool the pasta. Toss with a small drizzle of olive oil to prevent sticking.
- Prepare the vegetables: Slice the cherry tomatoes in half, thinly slice the mixed bell peppers, finely dice the red onion, and chop the fresh parsley.
- Make the vinaigrette: In a small bowl, whisk together the extra virgin olive oil, red or white wine vinegar, minced garlic, salt, black pepper, and the optional sugar until well combined.
- Combine ingredients: In a large bowl, mix together the cooked pasta, cherry tomatoes, bell peppers, olives, red onion, and parsley.
- Toss with vinaigrette: Pour the vinaigrette over the salad and gently toss to fully coat all ingredients with the dressing.
- Chill before serving: Refrigerate the pasta salad for at least 30 minutes to allow flavors to meld and serve chilled for best taste.
Notes
- Be careful not to overcook the angel hair pasta as it cooks quickly and should remain slightly firm.
- Rinsing the pasta under cold water helps to stop the cooking process and cools it for a salad.
- You can substitute the olives with capers or omit them for a milder flavor.
- The optional sugar helps balance the acidity in the vinaigrette; adjust to taste or omit if preferred.
- This salad is best served cold and can be stored covered in the refrigerator for up to 2 days.