Veggie Pasta Salad
Tender pasta with a variety of veggies in a deliciously seasoned olive oil-based dressing.
Yield: 16 cups
Calories: 279kcal
Materials
Dressing: (makes 14 oz.)
- 1 1/3 cups olive oil
- 1/3 cup white wine vinegar
- 1 Tbsp. fresh parsley, minced
- 2 tsp. Dijon mustard
- 2 tsp. Italian Blend spices
- 1/2 tsp. garlic powder
- 1/2 tsp. salt
- 1/2 tsp. black pepper
Salad:
- 1 lb. cooked curly pasta
- 15.5 oz. can garbanzo beans, drained and rinsed
- 10 oz. cherry tomatoes (or grape tomatoes)
- 6 oz. can black olives, sliced
- 1 cup celery, chopped
- 1 cup red bell pepper, chopped
- 1 cup zucchini, chopped
- 1/2 cup sweet onion, chopped
- 1/4 cup green onion, thinly sliced
- 3 Tbsp. fresh parsley, minced
- Juice from one fresh lemon
Instructions
Dressing:
- Mix all dressing ingredients in a shaker and refrigerate while you make the salad.
Salad:
- To a large bowl, add all the salad ingredients. Add about half the dressing to the salad and toss to evenly coat. Cover salad and refrigerate overnight.
- Remoisten the salad the next day with some of the remaining dressing. Enjoy!
Nutrition
Calories: 279kcal | Carbohydrates: 20g | Protein: 5g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Sodium: 246mg | Potassium: 237mg | Fiber: 4g | Sugar: 3g | Vitamin A: 810IU | Vitamin C: 23mg | Calcium: 46mg | Iron: 2mg