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Compliments of Diana Dyer, MS, RD

Veggie Pasta Salad

  • 12 oz. tricolored shell pasta (Eden 50% whole grain pasta)
  • 10 oz. frozen broccoli florets
  • 1/2 - 10 oz. can black olives, sliced
  • 1/2 of a red, orange, or yellow bell pepper - diced or sliced
  • 1/2 of 16 oz. cans each of kidney beans, cannellini beans, and chick peas
  • 1 bunch of green onions, thinly sliced (use green and white parts)
  • 1/2 small zucchini, cut into small sticks
  • Grated peel of one lime
  • 2 T. extra virgin olive oil
  • 1/3 c. fresh or bottled lime juice

Directions:  Cook pasta and then toss with veggies, oil, and lime juice.   Refrigerate until ready to serve.