Vegetarian Pasta Salad
Easy to make pasta salad that's loaded with veggies and flavor.
Servings: 6
Ingredients
- 1 lb Whole Wheat Short Pasta
- 1 Cup Grape Tomatoes halved
- 1 English Cucumber diced
- 1½ Cups Shredded Red Cabbage
- 1 Yellow Bell Pepper chopped
- 1 Orange Bell Pepper chopped
- 1 Cup Olives sliced
- ½ Cup Shredded Parmesan Cheese
Dressing
- ¼ Cup Red Wine Vinegar
- ½ Cup Fresh Lemon Juice
- 1 Tbsp Raw Honey
- 3 Garlic Cloves minced
- 1 Tbsp Dijon Mustard
- 2 Tsp Italian Seasoning
- ⅓ Cup Extra-virgin Olive Oil
- Sea salt and freshly ground black pepper, to taste
Instructions
- Bring a large pot of salted water to the boil, add in pasta and cook according to package instructions to al dente.
- Drain and set aside in a large bowl. Add in tomatoes, cabbage, bell pepper, olives, cucumber, and parmesan.
- In a small bowl whisk all dressing ingredients until well combined.
- Pour dressing over and gently toss to evenly coat. Enjoy!
Notes
- Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.
- Preparing the Pasta: After you cook the pasta, drain and rince with cold water to prevent the pasta from sticking together. You may even leave the pasta in a slight iced water bath for a few minutes. Drain and add just a bit of olive oil. Toss, and start making your salad.
- Substitutes
- Pasta: use any shape pasta of your choice. You may use any kind of pasta as well. I love using whole wheat.
- Veggies: Add in any veggies you prefer. Tastes great with celery as well.
Nutrition
Calories: 477kcal | Carbohydrates: 70g | Protein: 15g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 7mg | Sodium: 523mg | Potassium: 491mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1317IU | Vitamin C: 89mg | Calcium: 174mg | Iron: 4mg