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Very Veggie Pasta Salad

1
Points® value
Total Time
37 min
Prep
25 min
Cook
7 min
Serves
10
Difficulty
Easy
This pasta salad recipe inverts the ratio of pasta to vegetables, and is easy to customize. Swap in any veggies you have on hand, add some protein with leftover rotisserie chicken or crumbled feta cheese, and try different dressings to find the brand you like best. Make the flavor of the bottled dressing really pop by pouring it into a small bowl and stirring in some fresh chopped herbs.

Ingredients

Uncooked yellow lentil pasta

6 oz

Persian (mini) cucumber

3 item(s), cut into ½-inch-thick slices

Bell pepper

3 item(s), medium, any color, seeded, cut into 1-inch pieces

Shredded carrots

1 cup(s)

Uncooked string beans

1 cup(s), cut into pieces, trimmed, cut into 1 ½-inch pieces

Cherry tomatoes

1 cup(s), halved

Scallions

3 medium, sliced

Light Italian dressing

8 gm, (1/2 cup)

Kosher salt

½ tsp, optional

Black pepper

¼ tsp, optional

Instructions

  1. Cook pasta according to package directions so it’s al dente (boiled just enough so it’s cooked but still firm); drain, rinse with cold water, and set aside.
  2. In a large bowl, combine all vegetables; add dressing and toss to coat. Season with optional salt and pepper; toss to combine. Serve immediately or refrigerate for at least 1 hour to serve chilled.
  3. Serving size: about 1 cup

Notes

If you prefer more tender green beans, add them to the pasta about 30 seconds before the pasta is finished. Drain and rinse with the pasta.

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