Summertime pasta salad

Photo Credit: courtesy NC State University

Serve as a side dish, bring to a BBQ, or enjoy a cup for lunch! 

Pasta Salad 

  • 12 oz whole wheat pasta (bowties, penne, rotini, etc.) 
  • 2 tomatoes (Roma or from your garden!), diced 
  • 1 yellow squash, cut into bite-sized pieces  
  • 1 zucchini, cut into bite sized pieces 
  • 1 broccoli crown, cut into bite sized pieces 
  • ½ red onion, diced 
  • 15 oz can garbanzo beans (chickpeas) rinsed and drained 
  • 4 oz mozzarella pearls (quartered slices work well, too) 
  • ½ cup fresh parsley, chopped 


  •  ½ cup olive oil 
  • 1/4 cup red wine vinegar 
  • 1 tablespoon Dijon mustard 
  • 1 teaspoon basil 
  • 1 teaspoon oregano 
  • 1 clove garlic, minced 
  • ¾ teaspoon salt 
  • ¼ teaspoon pepper 


  1. Cook pasta according to package directions. 
  2. Cut all vegetables as directed above. 
  3. Rinse and drain garbanzo beans. 
  4. In a large bowl, combine the vegetables (except parsley) and beans. 
  5. When pasta is done, rinse under cold water and place in refrigerator for 10 minutes. 
  6. Place all dressing ingredients in a jar with a tight-fitting lid and shake vigorously. 
  7. Combine cooled pasta with vegetable mixture, add mozzarella pearls and parsley. 
  8. Pour dressing over mixture, stir well to coat. 
  9. Serve or place in refrigerator for up to five days. 

Servings: 8 

Serving size:  1 cup 

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