Dinner
Low-Fat Low-Carb Low-Sugar
Lunch
Side Dishes
Soup + Salad
Vegan + Vegetarian

Garden Pasta Salad

Prep: 20 mins
Cook: 45 mins
Servings: 4

Equal 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 Info
Nutrition InfoPerServingDaily%
Calories1487%
Fat (g)24%
Saturated Fat (g)02%
Carbohydrates (g)279%
Protein (g)611%
Sugars (g)40%
Fiber (g)313%

Preparation

  1. Cook rotini and blanch broccoli, about 15 minutes total.
  2. In a medium-size bowl, combine cooked rotini, onions, cucumbers, and green peppers. Mix well.
  3. In a separate bowl, mix vinegar, olive oil, parsley, salt, and pepper. Pour the prepared dressing over the pasta. Mix well.
  4. Cover bowl and refrigerate for 30 to 45 minutes. Serve cold.

Tip

Quinoa pasta makes this dish gluten-free.

Garden Pasta Salad

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