Vegetable Pasta Salad

This is a great side dish to take to an outdoor barbecue or family cookout. It’s a cool, refreshing dish for those hot, summer months! You can even add cooked, diced chicken breast to make it a complete meal. 

Keep in mind, since there is pasta in this dish and that is heavier in the carbohydrate area, it’s best to eat this on days when you’ve had a hard workout.

Servings: 6 

 

Ingredients:
8 oz gluten free penne pasta
½ organic green pepper
½ chopped red onion
1 package of mozzarella pearls
1 cup of cauliflower florets cut into small bites
1 cup of broccoli florets cut into small bites
2 small carrots dices
2 celery stalks diced
4 oz can sliced black olives
Container of cherry tomatoes halved
 
Dressing
1/3 cup extra virgin olive oil
¼ cup red wine vinegar
2 tsp of Italian seasoning
½ tsp salt or to taste
½ tsp pepper or to taste
¼ tsp garlic powder
 
 

Cook pasta according to package directions.  Drain and rinse with cold water. While pasta is cooking, prepare and dice up all vegetables. Place prepped vegetables into large mixing bowl. Combine dressing ingredients together in shaker cup or whisk together in bowl. Placed rinsed pasta into bowl with vegetables. Pour dressing over top immediately prior to serving. 
 Tips: Salad will keep in refrigerator for a couple of days but tends to absorb the dressing. You can mix up additional dressing to add to the leftovers right before serving. This salad can be served as a side dish or you can add in pepperoni (uncured) slices or diced chicken breast to create a light dinner during the summer months!
Kate Scarlato

Kate Scarlato

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