Ingredients

1 box (300g) of whole grain pasta: rotini, penne, fusilli

 

Vinaigrette:

1/3 cup extra virgin olive oil

3-4 cloves of garlic, minced

3 Tbsp balsamic or other vinegar

Juice of 1/2 lemon

Freshly ground pepper

 

Several cups of bite sized chopped veggies: sweet peppers, cucumber, celery, cherry tomatoes, broccoli, and/or carrots.

 

Other add-ins: cubes of roast chicken, crumbled feta, cubes of cheese, walnuts, pitted olives, and/or chopped fresh herbs such as mint, parsley, chives…

 

Preparation

1.    Cook the pasta until al dente in boiling, slightly salted water. Drain in a colander.

2.    Mix the vinaigrette ingredients in a bowl. This can be mixed in the very large bowl that will be used for the pasta salad - saves washing an extra dish!

3.    Add the pasta to the bowl. Mix in with the vinaigrette. Let cool.

4.    Add the chopped veggies.

5.    Serve plated on a bed of lettuce leaves.

6.    DIG IN!!

 

Cook’s Tip:  make carrot ‘ribbons’ with a vegetable peeler

Vegetable Pasta Bowl

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© 2018 by The Dietitians Network of Nova Scotia.