Healthy Veggie Pasta Salad 

This Healthy Veggie Pasta Salad is a colorful, refreshing, and nutrient-packed dish perfect for lunch, potlucks, or summer picnics. Loaded with fresh vegetables, whole grain pasta, and a light vinaigrette, it’s both satisfying and wholesome. It’s a great way to get your daily veggies while enjoying a flavorful, easy to make salad.

Full Recipe:

Ingredients

• 2 cups whole wheat or tri-color pasta

• 1 cup cherry tomatoes, halved

• 1 cup cucumber, diced

• 1/2 cup red bell pepper, diced

• 1/2 cup yellow bell pepper, diced

• 1/4 cup red onion, finely chopped

• 1/2 cup shredded carrots

• 1/4 cup black olives, sliced

• 1/4 cup feta cheese, crumbled (optional)

• 2 tablespoons fresh parsley, chopped

For the dressing:

• 3 tablespoons olive oil

• 2 tablespoons apple cider vinegar or lemon juice

• 1 teaspoon Dijon mustard

• 1 teaspoon honey or maple syrup

• Salt and pepper, to taste

• 1/2 teaspoon garlic powder or 1 small clove garlic, minced

Directions

1. Cook the Pasta: Cook pasta according to package instructions until al dente. Drain and rinse under cold water to stop cooking and cool.

2. Prepare Vegetables: While pasta is cooking, chop all vegetables as listed in ingredients.

3. Make the Dressing: In a small bowl, whisk together olive oil, vinegar (or lemon juice), Dijon mustard, honey, garlic, salt, and pepper until well combined.

4. Combine Salad: In a large mixing bowl, combine the cooled pasta, chopped vegetables, olives, and parsley.

5. Add Dressing: Pour the dressing over the pasta and vegetables. Toss gently to coat all ingredients evenly.

6. Optional Additions: Sprinkle feta cheese on top if desired. Chill in the refrigerator for at least 30 minutes before serving for best flavor.

7. Serve: Enjoy as a main dish, side dish, or picnic salad.

Nutritional Information (Approximate per serving, serves 4)

• Calories: 220–250 kcal

• Protein: 7–8 g

• Carbohydrates: 35–38 g

• Fat: 7–9 g

• Saturated Fat: 1–2 g

• Fiber: 6–7 g

• Sugar: 4–5 g

• Sodium: 200–250 mg