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Very Veggie Pasta Salad
This pasta salad is light on pasta and heavy on veggies. Enjoy it at your next picnic.
Course
Side Dish
Prep Time
20
minutes
minutes
Servings
8
people
Author
Rosanne Rust MS RDN, www.rustnutrition.com
Ingredients
6
oz
spring pasta
You can use regular, whole wheat, tri-color, or a combination.
1
jar
marinated artichokes
drained
1
cup
diced carrots
1
cup
diced bell peppers
assorted colors
1
small can
sliced black olives
drained
1
pint
grape tomatoes
halved
1
cup
sliced cucumber
halved
1
small can
chick peas
drained
3
tbsp
sunflower seeds
1/2
cup
crumbled feta cheese
Dressing
1/3
cup
olive oil
1
lemon
2
tbsp
wine vinegar
1
tsp
salt-free Italian herb blend
1
tsp
sugar
1/8
tsp
salt
freshly ground pepper
Instructions
Cook pasta according to package directions. Drain and let cool
Place artichokes through chick peas into a large serving bowl and toss. Add cooled, cooked pasta and mix to combine.
To make the dressing, mix olive oil and remaining ingredients in a small bowl or glass jar. Stir to combine.
Pour dressing over pasta salad and toss well. Gently fold in the sunflower seeds and feta cheese. Add more freshly ground black pepper if you like.
Chill for at least one hour, or up to overnight. Serve.