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Recipe: Pasta salad with mixed vegetables

Recipe: Pasta salad with mixed vegetables

Pasta salad with mixed vegetables — one of many healthy recipes from Mayo Clinic.

You can use any shape of pasta for this light spring salad, including shells, farfalle (bow tie), rotini (spiral-shaped) or macaroni. For added variety, try spinach, tomato or carrot-flavored pasta.


Directions

Cook pasta according to the package directions. Drain the pasta thoroughly. Place pasta in a large serving bowl. Add the olive oil and toss. Set aside.

In a large skillet, heat the chicken broth over medium heat. Add the garlic, onions and tomatoes. Saute until the onions are transparent, about 5 minutes. Add the remaining vegetables and saute until tender-crisp, about 5 minutes. Stir in the basil and oregano.

Add the vegetable mixture to the pasta. Toss to mix evenly. Cover and refrigerate until well chilled, about 1 hour.

Place lettuce leaves on individual plates. Top with the pasta salad and serve immediately.


Ingredients
  • 12 ounces whole-wheat rotini (spiral-shaped) pasta
  • 1 tablespoon olive oil
  • 1/4 cup low-sodium chicken broth
  • 1 garlic clove, chopped
  • 2 medium onions, chopped
  • 1 can (28 ounces) unsalted diced tomatoes in juice
  • 1 pound mushrooms, sliced
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 2 medium zucchini, shredded
  • 1/2 teaspoon basil
  • 1/2 teaspoon oregano
  • 8 romaine lettuce leaves

Exchange Data
Dash
Dairy 
Fats
Fruits 
Grains
Meat 
Nuts_Seeds_Drybeans 
Sweets 
Vegetables
Diabetes
Fats
Freefoods 
Fruits 
Meat 
Milk 
NonStarchyVegetables
Starches 
Sweets 
HWP
Carbs
Fats
Protein Dairy 
Sweets 
Vegetables 
NutrientAnalysis
Calcium 
Calories235 
Carbohydrate43 g 
Cholesteroltrace 
Fiber8 g 
Monounsaturatedfat1.5 g 
Potassium 
Protein9 g 
Saturatedfat0.5 g 
ServingsizeApproximately 2 cups 
Sodium54 mg 
TotalFat3 g 

2011-06-01

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