The Social Chefs Healthy Vegetable Pasta Salad

Published on February 4, 2014 | In American, Mediterranean | By The Social Chef |

- Difficulty Level

Pasta, pasta, pasta…everyone likes a good pasta recipe. So how about a vegetable pasta salad just in time for summer? With busy lifestyles eating healthy isn’t always so easy. Michael Van Horn The Social Chef creates a healthy, simple and quick vegetable pasta salad to fit your busy lifestyle. Even better is that this dish can be prepared ahead of time and served right out of the refrigerator. Makes a great entrée, served as a side, or is perfect for summer barbeques and picnics.

With a wide variety of pasta’s available on the market today you may desire gluten free or whole-wheat pasta instead. Vegetables in this dish are easily substituted to fit your palate.

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Recipe Rating

(1 Rating)

Ingredients

Vegetable Pasta Salad Ingredients:
1 red pepper coarsely chopped
1 medium red onion coarsely chopped
1 head broccoli florets
3 carrots sliced thin
15 cherry tomatoes sliced in half
1 green pepper coarsely chopped
8 oz feta crumbled
¼ cup sliced black olives (optional)
2 tablespoons extra-virgin olive oil
1 lb Farfalle pasta
Salt and pepper
Salad dressing ingredients: ¼ cup extra-virgin olive oil
¼ cup sunflower oil
2 tablespoons red wine vinegar
1 teaspoon dried oregano
1 clove garlic minced
½ teaspoon salt (optional)

Instructions

1. In pot of boiling water add teaspoon of salt with pasta cooking until 1-minute less than package recommendation for al’dente.(Meanwhile, prep vegetables and make dressing)
2. For the dressing: In a measuring cup combine all ingredients and stir well.
3. When pasta is done drain well in a colander and place in a large bowl adding olive oil, feta and a pinch of salt and pepper. Make sure bowl is large enough to add vegetables later
4. While the pasta is hot gently fold to coat well preventing it from sticking and to melt feta over pasta for added creaminess.
5. Place in refrigerator to cool or serve warm.
6. Remove pasta from refrigerator. Add dressing as needed gently folding to coat.
7. Add vegetables and toss.
8. Serve with additional crumbled feta if desired. Serve at room temperature.

Course : Appetizer, Entrée, Side Dish
Recipe Type : Healthy Recipes, Pasta, Salad, Vegan, Vegetables

Instructions

1. In pot of boiling water add teaspoon of salt with pasta cooking until 1-minute less than package recommendation for al’dente.(Meanwhile, prep vegetables and make dressing)
2. For the dressing: In a measuring cup combine all ingredients and stir well.
3. When pasta is done drain well in a colander and place in a large bowl adding olive oil, feta and a pinch of salt and pepper. Make sure bowl is large enough to add vegetables later
4. While the pasta is hot gently fold to coat well preventing it from sticking and to melt feta over pasta for added creaminess.
5. Place in refrigerator to cool or serve warm.
6. Remove pasta from refrigerator. Add dressing as needed gently folding to coat.
7. Add vegetables and toss.
8. Serve with additional crumbled feta if desired. Serve at room temperature.

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About Chef

The Social Chef

Michael Van Horn (aka MJ) 'The Social Chef', has incorporated his passion for culinary with his love and artistic ability of photography, his infatuation with writing, his charismatic ways of ...