Crisp vegetables, hearty whole-wheat pasta and Italian dressing make the perfect summer pasta salad.
Summer Vegetable and Pasta Salad
Ingredients
3 cups uncooked whole-wheat pasta
1 cup chopped broccoli
1 cup diced cucumber
1 cup sliced summer squash
¾ cup Italian salad dressing
Directions
- Wash hands with soap and water.
- Rinse fresh vegetables under running water before preparing.
- Cook pasta according to package directions. Rinse with cold water. Place in large bowl.
- Add remaining ingredients and mix well.
- Refrigerate leftovers within 2 hours.
Notes
- Use any colorful vegetables you have on hand. Try carrots, cherry tomatoes or green onions.
- Flavor boosters: 1 cup diced cooked chicken or ham, or 1 cup garbanzo beans.
- Try Food Hero Red Wine Vinaigrette for the dressing.
You might also like...
Fried Rice with Pork
Fried Rice with Pork
A simple and adaptable recipe that uses any vegetables you have on hand.
Prepare:
15 minutes
Makes:
4 cups
Low-Fat Pumpkin Bread
Low-Fat Pumpkin Bread
This pumpkin bread is a seasonal favorite, sweetened with applesauce and brown sugar.
Prepare:
15 minutes
Cook:
60 minutes
Makes:
16 slices
Cherry Scones
Cherry Scones
Warm and buttery treat combining whole-wheat flour, tart cherries and buttermilk. Perfect for breakfast or on the go.
Prepare:
5 minutes
Cook:
20 minutes
Makes:
10 scones
Lentil Confetti Salad
Lentil Confetti Salad
A lentil and rice salad mixed with an Italian dressing that makes a hearty and satisfying side dish.
Prepare:
15 minutes
Cook:
20 minutes
Makes:
4 cups
Kiwi Pineapple Slaw
Kiwi Pineapple Slaw
A sweet and savory salad that is creamy, crunchy and perfect for a summer picnic.
Prepare:
15 minutes
Makes:
4 cups
Orange Rice Salad
Orange Rice Salad
This flavorful combination of rice, citrus, nuts and raisins makes a popular side dish. Add a protein for a filling and satisfying lunch.
Prepare:
15 minutes
Makes:
5 cups
Comments
I love this recipe. The summer squash is the key in making this dish refreshing while still remaining filling. Instead of a vinaigrette, I used some pesto I had on hand, and I really liked it. if I was going to make this again with pesto, though, I would add a bit of lemon as I was missing that kick the vinaigrette was meant to give.
This is great! Try it with low-fat salad dressing!