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Fresh Italian Pasta Salad

Fresh Italian Pasta Salad
Fresh Italian Pasta Salad
This healthy recipe comes from NDSU Extension Service.


4 oz. whole-wheat penne pasta (about 1½ cups)

6 oz. frozen peas

1 c. chopped red peppers

½ Tbsp. dried basil

1 (2.25-oz.) can black olives

1 c. chopped celery

1 c. chopped cucumbers


4 Tbsp. red wine vinegar

4 Tbsp. olive oil

2 cloves garlic, minced

¼ tsp. salt

Dash ground black pepper


Cook pasta and frozen peas according to package directions. Drain, rinse with cold water and drain again. In a large bowl, combine cooked pasta, peas, red pepper, celery, cucumbers and olives. Sprinkle the basil over the top. In a separate bowl, combine the red wine vinegar, olive oil, garlic, salt and pepper; mix well. Pour the dressing over the pasta and toss gently to combine. Refrigerate until ready to serve

Makes 12 servings. Each serving has 150 calories, 3.5 g fat, 5 g protein, 25 g carbohydrate, 1 g fiber and 75 mg sodium.


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