Summer Garden Pasta Salad
This ultimate summer pasta salad is loaded with garden vegetables and a fresh, healthy, and delicious dressing.
Servings: 4
Calories: 376kcal
Ingredients
Salad:
- 8 oz (227g) rotini pasta
- 1 cup kale, torn into pieces
- 1/2 cup coloured pepper, roughly chopped
- 1/2 cucumber, cut in half
- 1 celery stalk, diced
- 1 shallot, chopped
- 1 cup heirloom tomatoes, cut in half
- 1 cup broccoli, cut into bite size pieces
- 1/4 cup fresh parsley, roughly chopped
- 1/4 cup goat cheese (optional)
Dressing:
- 1/4 cup extra virgin olive oil
- 1 tsp red wine vinegar
- 2 tsp lemon juice
- 1/2 tsp Dijon mustard
- 1/2 tsp sugar
- 1 tsp garlic, minced
- 1 tsp dried oregano if using fresh, add 3 tsp of oregano
- salt and pepper
Instructions
- Salad: Bring a large pot of water to a boil. Add salt and pasta and follow package instructions until al dente; then drain and rinse in cold water. Set aside to drain.
- In a large bowl, add the kale, coloured pepper, cucumber, celery, shallot, heirloom tomatoes, and broccoli. Once pasta has completely drained, add it to the large bowl.
- Dressing: Using a measuring cup, add and whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, sugar, garlic, oregano, salt and pepper. Pour the dressing over the pasta and vegetables, and toss ingredients until they are well coated with the dressing.
- Cover the pasta salad and store in the refrigerator until ready to serve. This will allow the flavours from the dressing to blend with the pasta and vegetables. When ready to serve, give it another toss and enjoy as a side or a main dish.
Notes
This salad will refrigerate up to 3-4 days.
Nutrition
Calories: 376kcal | Carbohydrates: 52g | Protein: 10g | Fat: 15g | Saturated Fat: 2g | Sodium: 39mg | Potassium: 540mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3106IU | Vitamin C: 78mg | Calcium: 80mg | Iron: 2mg