Healthy Pasta Salad
Healthy Pasta Salad with whole grain pasta, bite sized veggies and dressed in the same bowl with a flavorful dressing.
Servings: 8 servings
Calories: 261kcal
Ingredients
- 8 oz whole grain pasta uncooked
- 1 lb asparagus green beans or snap peas
- 6 medium tomatoes chopped
- 1 cup pitted olives chopped
- 1/2 cup feta cheese crumbled
- 1/3 cup parsley finely chopped
- 1/3 cup olive oil extra virgin
- 1 tbsp oregano
- 2 tsp garlic powder
- 1/8 tsp red pepper flakes
- 1/4 tsp salt
- Ground black pepper to taste
Instructions
- Cook pasta as per package instructions undercooking by 2-3 minutes or until pasta is al dente, cooked but firm. While pasta is cooking, start chopping asparagus or green beans.
- Transfer cooked pasta to a large salad bowl. Add asparagus to pasta water and cook until it starts to boil. Remove immediately with a slotted spoon to a bowl with pasta.
- Add tomatoes, olives, feta cheese, parsley, olive oil, oregano, garlic powder, red pepper flakes, salt and pepper. Stir gently to combine.
- If you have time, it's best to let healthy pasta salad refrigerate for 30 minutes to allow flavors "marry" each other. But you can serve it warm immediately or cold later.
Video
Notes
- Store: Refrigerate in a glass airtight container for up to 2 days.
- Make ahead: Add all ingredients except oil and salt to a salad bowl, cover tightly with plastic wrap and refrigerate for up to 24 hours. When ready to serve, sprinkle with salt and drizzle with olive oil, toss and let marinate for 30 minutes.
- What pasta shape and size is best for pasta salad? I like to use small shapes like elbow macaroni, bowties, orzo or small penne. Rotini is fine too. If using larger size pasta like rotini, keep add-ins chopped small.
Nutrition
Serving: 1cup | Calories: 261kcal | Carbohydrates: 29g | Protein: 8g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 451mg | Fiber: 3g | Sugar: 4g