Dinner Low-Fat Low-Carb Low-Sugar Lunch Side Dishes Soup + Salad Vegan + Vegetarian Garden Pasta Salad Adapted from: What's Cooking USDA Mixing Bowl Prep: 20 mins Cook: 45 minsServings: 4Equal parts pasta and salad, this delightful dish is full will fill you with bright flavors. It’s perfect for a picnic!Ingredients 1 cup organic whole-wheat rotini ¼ cup onion (finely chopped) ½ cup English cucumber (finely chopped) ¼ cup green bell pepper (diced) 1 tablespoon raw apple cider vinegar ½ tablespoon extra virgin olive oil ¼ teaspoon sea salt Freshly ground black pepper, to taste 1 tablespoon parsley (chopped) 2 cups of organic Roma tomatoes (chopped) 2 cups of organic broccoli (blanched + chopped)*Choose organic whenever possible Nutritional InfoNutrition InfoPerServingDaily%Calories1487%Fat (g)24%Saturated Fat (g)02%Carbohydrates (g)279%Protein (g)611%Sugars (g)40%Fiber (g)313%PreparationView As Slideshow Cook rotini and blanch broccoli, about 15 minutes total. In a medium-size bowl, combine cooked rotini, onions, cucumbers, and green peppers. Mix well. In a separate bowl, mix vinegar, olive oil, parsley, salt, and pepper. Pour the prepared dressing over the pasta. Mix well. Cover bowl and refrigerate for 30 to 45 minutes. Serve cold.TipQuinoa pasta makes this dish gluten-free.print TAGS: Basil, Bell Pepper, Brocolli, Cucumber, Kid-friendly, Low-Sodium, Onion, Parsley, Simple, Whole Wheat PastaShare this:Related Recipes Sautéed Spinach, Mushroom + Chickpea Bowl Grilled Salmon with Tomatoes + Basil Mango & Basil Shrimp Vegan Powerhouse Pesto Pasta Slow Cooker Golden Baked Chicken Salmon Quinoa Salad the BlackBeanBurrito Paprika Cumin Quinoa