Time to Table:
< 30 minutes
Contains:
wheat
Servings:
8
Vegan, Seasonal Favorite
Cooks like this recipePasta salad is a summer favorite! This easy-to-prepare recipe is tossed with a light vinaigrette and loaded with your favorite veggies. It makes a tasty option for a packed lunch or a perfect side dish for a summer get-together.
How to Make It
Ingredients
- 8 ounces whole-wheat pasta, uncooked (or about 4 cups cooked)
- 4 cups chopped vegetables (such as 1 cup cucumber, 1 cup bell pepper, ½ cup corn, 1 cup tomatoes, ½ cup green onions)
- 1 cup canned kidney or black beans, drained and rinsed
- 3 tablespoons red wine vinegar
- 4 tablespoons olive or canola oil
- Salt and pepper to taste
Preparation
1
Cook pasta according to directions, drain.
2
Whisk together vinegar and oil.
3
Combine all ingredients in a large bowl and gently mix to combine.
4
Chill and serve.
Recipe Tips
Let your child choose their favorite vegetables for this pasta salad! Add cubes of cooked chicken to make a nutritious meal. To make allergen friendly, swap out the ingredients to fit your family’s needs. For example, use gluten-free pasta to make gluten- and wheat-free.
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