When the temperatures rise and appetites seek something refreshing, a plate of hot pasta might not be the first thing on your mind. This is where the charm of cold pasta salad steps in. This delightful dish not only caters to your pasta cravings but also keeps you fueled with a burst of flavors and nutrition perfectly suited for the lively summer vibes.
Makes 6 servings | Serving size: 1/6 of recipe
8 oz Whole Wheat pasta (try elbow macaroni or orzo)
2 Cups Cherry Tomatoes, halved (or diced roma tomato)
1 Medium Cucumber, peeled and diced
1 Colored Bell Pepper, diced
2 Stalks Celery, diced
1/2 cup Herb Olive Oil Dressing (or low-fat Italian dressing)*
1/2 cup Grated Parmesan Cheese
Bring a medium size pot of water to a boil.
Cook pasta according to the package directions.
Once pasta is cooked. Drain water and rinse with cool water to cool the pasta down and then place in the refrigerator uncovered to finish cooling.
Wash all vegetables.
Cut cherry tomatoes in half.
Peel the cucumber. Cut the cucumber, bell peppers, and celery into small/medium dice.
Combine all vegetables into a medium sized mixing bowl.
Cover vegetables with 1/2 a cup dressing.
Toss the vegetables well with the dressing.
Add the cooled pasta.
Finish by mixing in the parmesan cheese.
Nutrition Information Per Serving: 316 Calories, Total Fat 17g, Saturated Fat 3g, Protein 9g, Total Carbohydrate 34g, Dietary Fiber 6g, Sodium 250mg. Excellent source of vitamins A and C. Good source of calcium and iron.