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!Ingredients1 cup organic whole-wheat rotini¼ cup onion (finely chopped)½ cup English cucumber (finely chopped)¼ cup green bell pepper (diced)1 tablespoon raw apple cider vinegar½ tablespoon extra virgin olive oil¼ teaspoon sea saltFreshly ground black pepper, to taste1 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 SlideshowCook 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 Mango Cucumber Soup Scallion, Eggplant + Pepper Rice Bowl Salad Salmon Quinoa Salad Pumpkin “Cheese” Sauce With Quinoa Pasta Cilantro Ginger Broccoli Noodle Bowl Grilled Salmon Rosemary Kebabs Mediterranean Quinoa Salad Slow Cooker Golden Baked Chicken