Italian Pasta Salad
A healthier twist on a classic summer side dish.
Equipment
- small pot
- cutting board
- chopping knife
- measuring cups/spoons
- spatula or wooden spoon
Ingredients
- 3 cups pasta of choice omit for low-carb option, see notes for ideas
- ½ cup broccoli, chopped
- ½ cup cauliflower, chopped
- ½ cup cherry tomatoes, sliced
- ½ cup cucumbers, sliced and quartered
- ⅓-½ cup crumbled feta omit for dairy-free/vegan option
- ½ cup Primal Kitchen Zesty Italian Dressing or homeade dressing
- 5 turns fresh cracked salt and pepper
- ¾ cup chopped uncured turkey or pork/beef pepperoni omit for vegan option
- 2 tbsp italian seasoning
Instructions
- Boil noodles according to direction on the package. While noodles are cooking, chop vegetables and set aside.
- Once noodles are al dente, drain and rinse.
- In a mixing bowl, combine noodles and vegetables. Stir to combine.
- Add feta, dressing, pepperoni, and seasonings. Gently stiry again to evenly coat all ingredients.
- Add additional seasonings to taste if desired. Let salad marinate in the fridge overnight or for a day to maximize flavor. Can be served immediately if needed. Store in the fridge for 3-4 days. Enjoy!
Notes
Good pasta options: Cybelle's brand (my favorite!), Jovial foods Einkorn pasta, Banza chickpea pasta, brown rice pasta, an organic brand, or any other vegetable based noodle.