Sunflower Pasta Salad
A vibrant and refreshing sunflower pasta salad combines tender pasta with cherry tomatoes, cucumber, radishes, and black olives, all tossed in a zesty lemon-garlic dressing. Perfect for light lunches, picnics, or summer gatherings, it offers a delightful mix of flavors and textures that appeal to all ages.
Ingredients
- 4 oz. bow tie or twist pasta ⓘ
- 2 Tbsp. lemon juice ⓘ
- 1 Tbsp. sunflower, olive or safflower oil ⓘ
- 1 clove garlic, crushed ⓘ
- 1/4 tsp. salt
- fresh ground black or white pepper to taste ⓘ
- 1 cup cherry tomatoes or tomato wedges ⓘ
- 3 Tbsp. black olives ⓘ
- 1/2 medium cucumber, thinly sliced
- 4 radishes, thinly sliced ⓘ
- 2 Tbsp. dry roasted, unsalted sunflower seeds ⓘ
Instructions
- Cook the pasta according to the package directions, without the salt.
- Meanwhile, combine the lemon juice, oil, garlic, salt, and pepper in a jar.
- Cover and shake well to make the dressing.
- Drain the cooked pasta and transfer to a large bowl.
- Add the cherry tomatoes, black olives, cucumber, radishes, and sunflower seeds to the pasta.
- Pour the dressing over the salad and toss to combine.
- Refrigerate, covered, for at least 1 hour before serving.
Nutrition & Diet Analysis (per serving)
339
kcal
17% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).