Italian Veggie Pasta Salad
This veggie pasta salad pairs simple, fresh ingredients with a flavorful vinaigrette dressing.
Crunchy bell peppers, red onion, broccoli, and peppery arugula make it a colorful and satisfying dish.
We used brown rice pasta, but you can substitute your favorite gluten-free or whole-grain pasta.
Fusilli is perfect for pasta salads because its spiral shape captures the dressing, vegetables, and crumbles of feta cheese.
Italian Veggie Pasta Salad
This veggie pasta salad pairs simple, fresh ingredients with a flavorful vinaigrette dressing.
Ingredients
- 1 cup dry organic brown-rice fusilli pasta (or equivalent)
- 1 tsp. extra-virgin olive oil
- 2 Tbsp. red wine vinegar
- 1 tsp. Dijon mustard
- 1 medium red bell pepper, chopped
- 1 medium orange bell pepper, chopped
- ½ medium red onion, chopped
- 1 cup cooked broccoli, cooled to room temperature
- ¼ cup crumbled feta cheese
- ½ cup fresh arugula
Instructions
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Bring large saucepan of water to a boil over high heat; cook pasta according to package directions. Rinse and drain well.
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While pasta is cooking, combine oil, vinegar, and mustard in a small bowl; whisk to blend. Set aside.
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Combine warm pasta and dressing in a medium bowl; toss gently to blend.
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Add bell peppers, onion, broccoli, and cheese; toss gently to blend. Chill for at least 30 minutes.
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Add arugula; toss gently to blend. Serve immediately.
Recipe Notes
The Nutrition Facts box below provides estimated nutritional information for this recipe.
Container Equivalents
1 Green
2 Yellow
½ Blue
1 tsp.
2B Mindset Plate It!
Enjoy as part of lunch.
Photos and recipe by Amanda Meixner