Description
Delightful bite-sized pasta salad cups perfect for summer gatherings, easy to prepare and customizable.
Ingredients
Scale
- 8 oz elbow macaroni or any pasta of choice
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup bell peppers (red and yellow), diced
- 1 cup shredded carrots
- 1/2 cup red onion, finely chopped
- 1 cup turkey bacon, chopped and cooked
- 1 cup creamy dressing (like ranch or a tangy vinaigrette)
- Salt and pepper to taste
- Fresh herbs (parsley or basil) for garnish
- Snack-sized plastic cups or small mason jars for serving
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package directions until al dente. Drain and rinse under cold water to cool.
- Prepare the Mix-ins: While the pasta cools, chop up your cherry tomatoes, cucumber, bell peppers, and carrots. Make sure everything is bite-sized for easy scooping.
- Mix the Ingredients: In a large bowl, combine the cooled pasta, turkey bacon, chopped vegetables, and red onion.
- Add Dressing: Pour in your creamy dressing of choice. Gently toss everything together until well coated. Taste and season with salt and pepper as desired.
- Assemble the Cups: Spoon the pasta salad mixture into your serving cups, filling them generously.
- Garnish: Sprinkle fresh herbs on top for a burst of color and flavor.
- Chill: Let the cups sit in the fridge for about 30 minutes to allow the flavors to blend and the salad to chill.
Notes
These salad cups can be prepared up to 24 hours in advance. Store leftovers in an airtight container for up to three days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg