Go Back
+ servings
vegetarian Pasta Salad
Print

Vegetarian Pasta Salad

Easy to make pasta salad that's loaded with veggies and flavor.
Course Salad, Side Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6
Calories 477kcal
Author Rena

Ingredients

  • 1 lb Whole Wheat Short Pasta
  • 1 Cup Grape Tomatoes halved
  • 1 English Cucumber diced
  • 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
  • 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
  1. Pasta: use any shape pasta of your choice. You may use any kind of pasta as well. I love using whole wheat.
  2. 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