Pasta Salad with Summer Vegetables, Lettuce, and Croutons
A refreshing and healthy pasta salad, bursting with the vibrant colors of summer vegetables, crunchy croutons, and topped with a simple, tangy walnut vinaigrette dressing. This recipe is perfect for a light side dish or a quick lunch on a hot day. The crisp veggies and flavorful croutons make it a satisfying dish, while the dressing enhances the fresh taste of the ingredients. Pair it with your favorite main course for a complete meal!
Ingredients
| Ingredient | Quantity/Amount | Notes |
|---|---|---|
| Onion | 1, thinly sliced | |
| Cucumbers | 2, diced | |
| Carrot (Gajjar) | 1, thinly diced | |
| Red, Yellow, or Green Bell Pepper (Capsicum) | 1, diced | |
| Iceberg Lettuce | 100 grams, roughly torn | |
| Spring Onion Greens | 5 stalks, finely chopped | |
| Black Olives | 1/4 cup, sliced | |
| Walnuts | 1/4 cup, broken |
For the Dressing
| Ingredient | Quantity/Amount | Notes |
|---|---|---|
| Extra Virgin Olive Oil | 1 tablespoon | |
| Red Wine Vinaigrette | 1 tablespoon | |
| Garlic | 2 cloves, finely chopped | |
| Honey | 1 tablespoon | |
| Salt & Pepper | To taste |
For the Croutons
| Ingredient | Quantity/Amount | Notes |
|---|---|---|
| Whole Wheat Brown Bread | 6 slices | |
| Extra Virgin Olive Oil | 1 tablespoon | |
| Salt | To taste | |
| Dry Mix Herbs | 1 tablespoon | |
| Red Chilli Flakes | 1/4 teaspoon |
Preparation Time
20 minutes
Cooking Time
20 minutes
Instructions
-
Prepare the Croutons:
- Preheat your oven to 125°C (250°F).
- Cut each slice of whole wheat brown bread into 9 small squares.
- In a small bowl, finely chop the celery (or use spring onions if you prefer) and mix with olive oil, salt, and red chili flakes.
- Drizzle the olive oil mixture over the bread squares and toss to coat evenly.
- Spread the bread pieces in a single layer on a baking sheet.
- Place in the oven and bake, tossing occasionally, until the croutons are crispy and golden (about 30 minutes). Set aside.
-
Prepare the Pasta:
- Bring a large pot of water to a boil.
- Cook your pasta of choice (short pasta like fusilli, penne, or farfalle work great) according to package instructions until al dente.
- Drain the pasta and rinse it under cold running water to stop the cooking process. Set aside to cool.
-
Chop the Vegetables:
- While the pasta is cooking, prepare the vegetables.
- Dice the cucumbers, carrots, and bell peppers into bite-sized pieces.
- Thinly slice the onion and spring onions, and tear the iceberg lettuce into roughly torn pieces.
- If the vegetables are freshly bought, wash them in ice-cold water to make them extra crisp.
-
Prepare the Dressing:
- In a small bottle or jar, combine the extra virgin olive oil, red wine vinaigrette, garlic, and honey.
- Add salt and pepper to taste.
- Shake vigorously until the dressing is well combined, or whisk with a fork if you prefer.
-
Assemble the Salad:
- In a large mixing bowl, combine the cooled pasta and chopped vegetables.
- Add the sliced black olives and broken walnuts.
- Pour the dressing over the salad and toss everything together until well-coated.
-
Top and Serve:
- Finish by topping the salad with the freshly baked croutons and any extra crushed walnuts you desire.
- Serve immediately as a refreshing side dish, or chill in the refrigerator for a more refreshing meal.
Serving Suggestion
Serve this Pasta Salad with Summer Vegetables, Lettuce, and Croutons alongside a hearty main course such as Spaghetti Bolognese, grilled chicken, or even a light fish dish for a complete summer meal.
This recipe is simple, versatile, and customizable based on what vegetables are in season or available in your pantry. The homemade croutons add a lovely crunch, and the walnut vinaigrette dressing ties everything together with a hint of sweetness and tang. Enjoy the cool, vibrant flavors of summer in every bite!
