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Pasta Salad

Here’s how to make a delicious Whole Wheat Pasta Salad featuring whole wheat pasta mixed with steamed vegetables, olives, and a light vinaigrette dressing.

 

Whole Wheat Pasta Salad Recipe

Ingredients

  • 8 oz whole wheat pasta (such as fusilli, penne, or rotini)

  • 1 cup broccoli florets

  • 1 cup carrots, sliced (fresh or frozen)

  • 1 cup bell peppers, diced (any color)

  • 1/2 cup olives (black or green), pitted and sliced

  • 1/4 cup red onion, finely chopped (optional)

  • 1/4 cup feta cheese, crumbled (optional)

For the Light Vinaigrette:

  • 1/4 cup olive oil

  • 2 tablespoons balsamic vinegar (or red wine vinegar)

  • 1 teaspoon Dijon mustard (optional)

  • 1 teaspoon honey or maple syrup (optional)

  • Salt and pepper to taste

 

Instructions

Step 1: Cook the Pasta
  1. Boil Water: Bring a large pot of salted water to a boil.

  2. Cook Pasta: Add the whole wheat pasta to the boiling water and cook according to package instructions until al dente (usually about 8-12 minutes).

  3. Drain and Rinse: Drain the pasta and rinse it under cold water to stop the cooking process and cool it down. Set aside.

Step 2: Steam the Vegetables
  1. Prepare Vegetables: While the pasta is cooking, prepare the vegetables. In a steamer basket over boiling water, steam the broccoli florets and sliced carrots for about 4-5 minutes, or until they are tender but still bright in color.

  2. Add Bell Peppers: If using fresh bell peppers, you can simply add them raw to the salad, as they don’t require cooking. If you prefer, you can lightly steam them as well.

Step 3: Make the Vinaigrette
  1. Combine Ingredients: In a small bowl or jar, whisk together the olive oil, balsamic vinegar, Dijon mustard (if using), honey (if using), and a pinch of salt and pepper. Adjust the seasoning to taste.

Step 4: Assemble the Salad
  1. Combine Salad Ingredients: In a large mixing bowl, combine the cooked pasta, steamed broccoli, carrots, raw or steamed bell peppers, olives, and red onion (if using).

  2. Add Vinaigrette: Pour the vinaigrette over the pasta and vegetable mixture. Toss gently to combine everything evenly.

Step 5: Serve
  1. Chill (Optional): If you have time, refrigerate the pasta salad for about 30 minutes before serving to allow the flavors to meld. However, it can also be enjoyed immediately.

  2. Garnish: Serve the salad in individual bowls or on a large platter. You can sprinkle with feta cheese for extra flavor if desired.

 

Tips

  • Customization: Feel free to add or substitute other vegetables such as zucchini, peas, or even fresh herbs like parsley or basil for more flavor.

  • Protein Addition: You can mix in grilled chicken, chickpeas, or beans for a more filling meal.

  • Storage: This pasta salad can be stored in the refrigerator for up to 3 days.

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The contents of this personal website are intended for educational purposes only. The information contained herein, including all attachments, should not be construed as investment, tax, or financial advice. Any investment performance quoted is for illustrative purposes only, and no warranty or undertaking is made regarding its accuracy. Past investment performance is not indicative of future results. The returns mentioned are not guaranteed and are subject to market conditions. Prospective investors are encouraged to conduct thorough due diligence to understand the risks and suitability of this investment relative to their individual circumstances. Investors should be prepared for potential fluctuations in value. The information provided is for informational purposes only and does not constitute investment advice. Always do your own research. You are solely responsible for all investment, tax, and financial decisions that you make.

© 2000 by  John Sparks

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