Hot Pasta Salad

Elevate your pasta game with this vibrant and flavorful Hot Pasta Salad, a perfect fusion of comfort and freshness! Featuring tender fusilli pasta tossed with sautéed cherry tomatoes, zucchini, red bell pepper, and red onion, this warm salad comes alive with the bold flavors of garlic, balsamic vinegar, and dried oregano. A touch of baby spinach and basil adds freshness, while a sprinkle of grated Parmesan cheese provides a satisfyingly savory finish. Ready in just 30 minutes, this easy-to-make dish is ideal for weeknight dinners and versatile enough to serve as a side or light main. Bursting with color and Italian-inspired flavors, it’s a hearty yet wholesome option that’s as nourishing as it is delicious. Serve this hot pasta salad straight from the skillet for a meal that’s simple yet unforgettable!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 300 grams fusilli pasta
• 200 grams cherry tomatoes
• 1 medium zucchini
• 1 medium red bell pepper
• 1 small red onion
• 100 grams baby spinach
• 3 tablespoons olive oil
• 1.5 tablespoons balsamic vinegar
• 2 cloves garlic cloves
• 1 teaspoon dried oregano
• 10 leaves fresh basil leaves
• 50 grams Parmesan cheese
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Cook the fusilli pasta according to the package instructions until al dente. Reserve 1/4 cup of pasta water, then drain and set aside.

Step 2

While the pasta cooks, prepare the vegetables: halve the cherry tomatoes, dice the zucchini and red bell pepper, and thinly slice the red onion.

Step 3

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the red onion and garlic (minced) and sauté for 2 minutes until fragrant.

Step 4

Add the zucchini and red bell pepper to the skillet and continue to sauté for 5-7 minutes until the vegetables soften slightly but still have some bite.

Step 5

Toss in the cherry tomatoes and cook for another 2 minutes until slightly softened. Stir in the baby spinach and let it wilt gently.

Step 6

Add the cooked pasta to the skillet with the vegetables. Drizzle with the remaining 1 tablespoon of olive oil, balsamic vinegar, and reserved pasta water. Season with salt, pepper, and dried oregano. Stir well to combine and coat everything in the dressing.

Step 7

Remove the skillet from heat and stir in the fresh basil leaves, torn into smaller pieces.

Step 8

Transfer the hot pasta salad to a serving bowl. Top with freshly grated Parmesan cheese and serve immediately.

Nutrition Facts

Serving size	1156.3 grams (1156.3g)

Amount per serving	% Daily Value*
Calories	1870

Total Fat 62.40g	80%
Saturated Fat 16.70g	84%
Polyunsaturated Fat 4.10g
Cholesterol 45mg	15%
Sodium 3485mg	152%
Total Carbohydrate 268.10g	97%
Dietary Fiber 20.60g	74%
Total Sugars 37.30g
Protein 61.40g	123%

Vitamin D 0IU	0%
Calcium 729mg	56%
Iron 10mg	58%
Potassium 1876mg	40%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.9%

Protein: 13.1%

Carbs: 57.1%