Healthy Cold Pasta Salad
This simple healthy cold pasta salad with olive oil and red wine vinegar is light and quick to make. It is ideal for lunch, potlucks, BBQs, weeknight dinners, and for feeding a crowd.
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Prep Time : 20 minutes
Cook Time : 10 minutes
Total Time : 30 minutes
Cuisine: : Australian
Course : Sides
Servings : 6 generous servings
Calories : 322 : kcal
EQUIPMENT
- Kitchen knife
- Cutting board
- Medium size saucepan
- sieve
- Kitchen scales
- Measuring cups
- Small jar with a lid
INGREDIENTS
- 240 grams (8 ounces / 2 cups) uncooked pasta, like fusilli or macaroni
- 170 grams (6 ounces / 2 cups) broccoli, florets
- 140 grams (5 ounces / 1 cup) frozen corn kernels, defrosted
- 160 grams (5.5 ounces / 1 large) red capsicum
- 120 grams (1 medium size) red onion
- 5 spring onions
- 250 grams (9 ounces) cherry tomatoes
- 1 x 400 gram (14 ounce) canned chickpeas, rinsed and drained
Salad Dressing
- 5 tablespoons olive oil
- 6 tablespoon red wine vinegar
- 4 teaspoons brown sugar
- ½ teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon dried Italian herbs
- ½ teaspoon salt
INSTRUCTIONS
- Cook the pasta according to the instructions on the packet. Drain well, rinse under cold water and allow to cool completely. Then transfer to a large mixing bowl.
- While The Pasta Is Cooking
- Place the broccoli into a microwave oven-safe bowl and cook in the microwave on high for 3 minutes, until just tender, allow to cool.
- Cut the capsicum into half lengthwise and remove the seeds. Slice into strips and then cut into 3 cm lengths.
- Dice or thinly slice the red onion. Slice the spring onion into 1 cm lengths.
- Cut the cherry tomatoes in half.
- Place the pasta, broccoli, corn, capsicum, red onion, spring onions, cherry tomatoes, and chickpeas into a large mixing bowl.
- Make The Salad Dressing
- Place the olive oil, red wine vinegar, brown sugar, Dijon mustard, garlic powder, onion powder, dried herbs, and salt into a small jar, seal, and shake well.
- Pour the salad dressing over the salad. Toss until well combined.
Notes
HOW TO STORE
This salad should be stored in an air-tight container and kept in the fridge until needed.
It's best not to make this salad too far in advance because you want it to be a fresh as possible.
If stored correctly, leftovers of this cold pasta salad will keep relatively well in the fridge for four to five days.
***
MAKE-AHEAD TIPS
• You can make the dressing up to five days in advance. Store the salad dressing in a jar in the fridge. Allow it to come to room temperature before adding to the salad.
• The pasta, broccoli, corn, capsicum, red onion, spring onions, and chickpeas can be put together in a bowl up to 12 hours in advance. Add the tomatoes and salad dressing just before serving.
***
RECIPE VARIATIONS
Mix-ins - Switch up the veggies, get creative and use whatever you have on hand. You could add cold cook green beans, chopped artichoke hearts, or sliced olives.
Add cheese - Crumble in some feta cheese or goat cheese or cubes of cheddar cheese.
Add nuts - Toss in a handful or two of toasted walnuts or toasted almonds, or pinenuts.
Fresh herbs - add in fresh herbs like torn basil leaves, finely chopped parsley, or mint.
Nutrition Facts
Healthy Cold Pasta Salad
Serving Size
1 serving
Amount per Serving
Calories
322
% Daily Value*
Fat
13
g
20
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
9
g
Sodium
265
mg
12
%
Potassium
434
mg
12
%
Carbohydrates
45
g
15
%
Fiber
4
g
17
%
Sugar
8
g
9
%
Protein
8
g
16
%
Vitamin A
1332
IU
27
%
Vitamin C
73
mg
88
%
Calcium
51
mg
5
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.