Summer Pasta Salad

Mulitigrain pasta saladIngredients
1 lb whole wheat corkscrew or bow tie pasta
1 pint cherry tomatoes
1/2 of a red bell pepper
1/2 of a yellow bell pepper
1/2 of a medium sized red onion
1/2 cup kalamata olives
1/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
1 tsp dried oregano
1/2 tsp garlic salt
1/2 tsp onion powder
1/2 tsp sugar
1/2 tsp parsley
1/4 tsp dried basil
pinch of salt
pinch of pepper

pasta salad veggies
1. Bring a medium pot of water to boil on the stove.
2. Once boiling, add the pasta and cook according to the boxed instructions.
3. While the pasta is boiling, chop the cherry tomatoes into quarters and place in a large bowl. Then proceed to chop the bell peppers, onions, and olives into small cubes and place in the bowl as well.4. In a smaller bowl, whisk the olive oil, balsamic vinegar, and remaining spices together.
5. Once the pasta is done cooking, remove from the heat and drain the noodles. Toss the pasta into the bowl with the vegetables.6. While whisking the dressing, slowly pour over the pasta and vegetables. Toss well to coat completely.
7. Refrigerate for 2 hours or until cold and marinated before serving. Leftovers last in the fridge for up to 1 week.

Pasta salad
Allie Einarsson is currently a senior at Auburn University majoring in nutrition dietetics. Once graduated, she plans to complete her dietetic internship and become a registered dietitian. 
Photo Credit: Mary Clay Kline
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