Very Veggie Pasta Salad
1
Points®
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
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