Summer Pasta Salad

Summer Pasta Salad

Time to Table:
< 30 minutes
Contains:
wheat
Servings:
8
Vegan, Seasonal Favorite

Pasta salad is a summer favorite! This easy-to-prepare recipe is tossed with a light vinaigrette and loaded with your favorite veggies. It makes a tasty option for a packed lunch or a perfect side dish for a summer get-together.

See Nutrition Information

How to Make It

Ingredients

  • 8 ounces whole-wheat pasta, uncooked (or about 4 cups cooked)
  • 4 cups chopped vegetables (such as 1 cup cucumber, 1 cup bell pepper, ½ cup corn, 1 cup tomatoes, ½ cup green onions)
  • 1 cup canned kidney or black beans, drained and rinsed
  • 3 tablespoons red wine vinegar
  • 4 tablespoons olive or canola oil
  • Salt and pepper to taste

Preparation

1
Cook pasta according to directions, drain.
2
Whisk together vinegar and oil.
3
Combine all ingredients in a large bowl and gently mix to combine.
4
Chill and serve.
Recipe Tips

Let your child choose their favorite vegetables for this pasta salad! Add cubes of cooked chicken to make a nutritious meal. To make allergen friendly, swap out the ingredients to fit your family’s needs. For example, use gluten-free pasta to make gluten- and wheat-free.

Nutrition Facts (Per Serving)

Calories:
 
215
Protein:
 
6.4g
Carbohydrate:
 
30.6g
Fat:
 
7.7g
Sodium:
 
55.4mg
Fiber:
 
3.9g
Calcium:
 
22.2mg
Iron:
 
1.7mg
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