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Summer Pasta Salad

Crisp, colorful vegetables are the highlights of this salad. Try it for a summertime picnic for a group or for the next family reunion.

Recipe information

  • Yield

    Serves 10; 1/2 cup per serving

Ingredients

4 ounces dried whole-grain rotini (about 1 1/2 cups)
1 1/2 cups broccoli florets
1/2 cup sliced carrots, cut on the diagonal
1 cup sliced yellow summer squash

Dressing

3 tablespoons chopped fresh basil or 1 tablespoon dried, crumbled
3 tablespoons cider vinegar
1 tablespoon olive oil (extra virgin preferred)
2 medium garlic cloves, minced
1/4 teaspoon pepper
2 tablespoons shredded or grated Parmesan cheese
1/8 teaspoon salt

Preparation

  1. Step 1

    In a stockpot, prepare the pasta using the package directions, omitting the salt. When the pasta has boiled for 4 minutes, stir in the broccoli and carrots. Boil for 1 minute.

    Step 2

    Stir in the squash. Boil for 30 seconds. Immediately transfer the pasta mixture to a colander. Run under cold water to stop the cooking process and cool quickly. Drain well. Set aside.

    Step 3

    In a large bowl, whisk together the dressing ingredients.

    Step 4

    Add the pasta mixture to the dressing. Toss gently to coat. Sprinkle with the Parmesan and salt. Toss gently. Cover and refrigerate for 15 minutes to 4 hours before serving.

  2. Cook’s Tip on Extra-Virgin Olive Oil

    Step 5

    Extra-virgin olive oil is considered to be the fruitiest of all olive oils. It is available in a variety of shades from crystalline to bright green. For a more intense olive flavor, choose an oil that is deeper in color.

  3. Nutrition Information

    Step 6

    (Per serving)

    Step 7

    Calories: 67

    Step 8

    Total fat: 2.0g

    Step 9

    Saturated: 0.5g

    Step 10

    Trans: 0.0g

    Step 11

    Polyunsaturated: 0.0g

    Step 12

    Monounsaturated: 1.0g

    Step 13

    Cholesterol: 1mg

    Step 14

    Sodium: 56mg

    Step 15

    Carbohydrates: 11g

    Step 16

    Fiber: 2g

    Step 17

    Sugars: 1g

    Step 18

    Protein: 3g

    Step 19

    Calcium: 30mg

    Step 20

    Potassium: 126mg

  4. Dietary Exchanges

    Step 21

    1/2 starch

American Heart Association Low-Salt Cookbook, 4th Edition
TagsPasta SaladPastaBroccoli/BroccoliniVegetableCarrotRoot VegetableSummer SquashSquashBasilHerbs & SpicesGarlicParmesanCheeseDairySideMainDinnerBrunchVegetarianNut FreeEasyQuickSimmerSummerCookbooks
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