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Pasta Salad Recipe - Healthy Cooking Demo

Nutrition Facts

Yield: 12 servings
    • Calories: 157
    • Fat: 2g
    • Saturated Fat: 0
    • Cholesterol: 1mg
    • Sodium: 236mg
    • Carbohydrates: 29g
    • Fiber: 5g
    • Protein: 6g
* Nutritional information is based on ingredients listed and serving size; any additions or substitutions to ingredients may alter the recipe's nutritional content

Pasta Salad Recipe

Heart Healthy Recipe Diabetes Recipe
This delicious pasta salad with garden vegetables is a healthy side dish or light entree. Whole grain pasta makes this pasta salad  a healthy alternative to potato salad loaded with mayonnaise.

Ingredients

    • 1 lb whole wheat penne pasta
    • 3 portobello mushroom caps, cut into strips
    • 1/4 cup balsamic vinegar
    • 1 small zucchini, sliced
    • 1 yellow squash, sliced
    • 2 garlic cloves, minced
    • 1 package (0.6 oz) zesty Italian salad dressing mix
    • 2 Tbsp Romano cheese
    • 1 Tbsp extra virgin olive oil
    • 1 yellow bell pepper, chopped
    • 1 orange bell pepper, chopped
    • 2 roasted red peppers, sliced
    • 2 cups broccoli florets, steamed
    • 1 small red onion, chopped fine
    • Black pepper to taste

Preparation

    • In a large pot of boiling water, cook pasta until al dente. Drain in a colander and rinse with cool water. Set aside.
    • In a large skillet, cook mushroom strips in balsamic vinegar over medium heat until softened. Add zucchini, squash and garlic and sauté until the vegetables are softened. Remove from heat, add remaining ingredients and toss.
    • In a large bowl, combine the cooked pasta and the vegetable mixture and toss to combine. Serve warm or chilled.

Review Date: February 26, 2013
Reviewed By: Christina D. Wright, RD, LDN, Nutrition Editor, Baldwin Publishing.
Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing. Contact Editor
This page created February 1, 2010 and last modified September 23, 2010
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