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Italian Pasta Salad

A healthier twist on a classic summer side dish.
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Prep Time 8 minutes
Cook Time 7 minutes
Total Time 15 minutes
Servings: 4
Course: Appetizer, Lunch, Meal Prep, Salad, Side Dish
Cuisine: American
Ingredients Equipment Method Notes

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

Equipment

  • small pot
  • cutting board
  • chopping knife
  • measuring cups/spoons
  • spatula or wooden spoon

Method
 

  1. Boil noodles according to direction on the package. While noodles are cooking, chop vegetables and set aside.
  2. Once noodles are al dente, drain and rinse.
  3. In a mixing bowl, combine noodles and vegetables. Stir to combine.
  4. Add feta, dressing, pepperoni, and seasonings. Gently stiry again to evenly coat all ingredients.
  5. 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.