Veggie Pasta Salad

A healthy twist on the classic pasta salad with all the flavor and double the veggies!

1 medium cucumber

1 small yellow bell pepper

1 small red bell pepper

2 cups cherry tomatoes

1 bunch green onion

1 small head of broccoli

8 oz rotini noodles

4-5 tbsp olive oil

3-4 tbsp balsamic vinegar

1-2 tsp Italian seasoning

2-3 oz cheddar cheese, cubed

1/4 cup black olives, sliced

  1. Finely chop up all the veggies and mix together in a large bowl.
  2. Cook the pasta noodles in boiling water until al dente, rinse, and let cool.
  3. To make the dressing mix together the olive oil, balsamic vinegar, and Italian seasoning plus any other additional seasonings.
  4. Once the pasta is cooled, mix it in with the chopped veggies.
  5. Add the chunks of cheese and sliced olives and pour in the dressing.
  6. Mix together until evenly coated.
  7. Top with fresh herbs like basil and slices of avocado.

Recipe developed by staff member, Rheanna Smith. Rheanna has a background in nutrition and food science, and along with working in many departments here at the Davis Food Co-op she actively runs a food blog containing healthy recipes and nutrition tips. Keep an eye on our Co-op blog to see some of her recipes and give her Instagram account a follow for additional health tips and ideas, @rheannnabanana.


Yield: 4 servings