Description

A light and nutritious Tuscan-inspired pasta salad packed with fresh vegetables, whole grain pasta, and a tangy vinaigrette, perfect for a wholesome lunch or side dish.

Ingredients

Units Scale

8 oz whole wheat pasta
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/2 cup red onion, thinly sliced
1/2 cup kalamata olives, pitted and sliced
1/2 cup sun-dried tomatoes, chopped
1/2 cup cannellini beans, drained and rinsed
1/4 cup fresh basil, chopped
1/4 cup extra virgin olive oil
2 tbsp red wine vinegar
1 tsp Dijon mustard
1 garlic clove, minced
Salt and pepper to taste

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Instructions

Cook the whole wheat pasta according to package instructions. Drain and rinse under cold water to cool.
In a large bowl, combine cherry tomatoes, cucumber, red onion, olives, sun-dried tomatoes, and cannellini beans.
Add the cooled pasta to the bowl with the vegetables and mix gently.
In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper.
Pour the dressing over the pasta salad and toss to coat evenly.
Stir in the chopped fresh basil just before serving.
Refrigerate for at least 30 minutes to allow flavors to meld. Serve chilled.

Notes

For added protein, grilled chicken or tofu can be mixed in.
Use gluten-free pasta to make it gluten-free.
Best consumed within 2 days for optimal freshness.

Nutrition

Serving Size: 1.5 cups
Calories: 320
Sugar: 4g
Sodium: 360mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 6g
Protein: 9g
Cholesterol: 0mg