Healthy Pasta Salad Recipe

Healthy Pasta Salad Recipe with whole grain pasta, bite sized veggies and dressed in the same bowl with a flavorful dressing.

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.

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 is healthy? Whole wheat, whole grain or most gluten free pasta made with whole foods like beans, legumes and seeds.

What pasta shape/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.

Uniform size pieces: Chop all ingredients into same small bite size pieces, even olives. It helps with even distribution of all ingredients and salad dressing in every bite.

Nutrition