Summer Salad

Bell peppers & Fresh Veggie salad tossed with Vinaigrette


This is a very easy salad, full of variety & can be used as a starter too. It has all the fresh vegetables & because Bell Pepper is the main ingredient so I’ve used it in all the colors. It is a complete meal in itself if you add pasta. That’s exactly what I did & had it for lunch today.  I find this salad very interesting as there is always a scope for experimentation. Every time I make it  I skip one ingredient & try a new one. And I’m never disappointed because each new ingredient adds a new dimension to the flavor & look of this salad.  I would  like to mention that any creamy dressing used with this salad will definitely add to the flavor & to the calories too !!! 
Serves: 4
Serving Size: ¼ of total ( 1 ½  cup )
Prep Time: 15 Min
Cook Time: 15 Min
Ready In: 30 Min
Course: Salad          Difficulty Level: easy

1 ½ cups boiled penne/rigatoni/fusilli  pasta  ( optional)
¼ cup onion chopped
¼ cup green bell pepper diced
¼ cup red bell pepper diced
¼ cup orange bell pepper diced
¼ cup yellow bell pepper diced
½ cup tomato chopped
½ cup cucumber chopped
2 cups mixed greens/ garden salad
½ cup corn kernels 
1 teaspoon garlic salt
1 teaspoon black pepper
2 tablespoons lemon juice
1-2  tablespoons vinaigrette *



     Wash your hands first.  (Yes I’ve seen many people never doing that before they start cooking!!!)
·         Rinse all the vegetables with water. (Even if you are using organic ones! )
·         If you are using pasta boil it as per package instructions. Drain the boiled pasta & let it cool.
·         Chop or dice the vegetables as mentioned above.
·         In a large salad bowl mix them all.
·         Add salad greens & corn.
·         Now add pasta.
·         Sprinkle salt & pepper.
·         Toss well.
·         Pour on vinaigrette & lemon juice; toss again and serve.

 * Vinaigrette is 3 parts olive oil & 1 part balsamic vinegar . Whisk them together


Future variations:

You can add some onion & garlic powder for a new flavor.
Use your favorite dressing next time.
Any beans will add a new dimension to this salad. Whatever you add, adjust the amount of dressing for a perfect flavor.
Sauté onions, corn & bell peppers for 3-4 minutes if you don’t like them raw .
You may add some herbs like minced garlic or fresh parsley to vinaigrette to enhance the flavor.

Nutritional Information:
Calories: less than 50 calories per serving
Naturally low in fat

High in fiber

Source of minerals & vitamins


Did you know…

Peppers, both sweet and hot, originated in Central and South America. They were not introduced into Europe until the 16th century. 
How to Select
Choose firm, brightly colored peppers with tight skin
that are heavy for their size.
Avoid dull, shriveled or pitted peppers.
How to Store
Refrigerate bell peppers in plastic bag for use within 5 days.
Nutrition Benefits
Fat free; saturated fat free; low sodium; cholesterol free; low calorie; high in vitamin C.


  1. This seems to be a nice hobby/ venture. I suggest to carve a niche of your own, avoid fish and eggs too. Keep it green, just green. Guess who?

  2. I think this will be a good addition to my dinner today.

  3. Yummy and so tempting!!! will try this soon 🙂

  4. Looks so yummy n colorful, will try this very soon

  5. Looks so colorful, got to try this one asap !

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