Description
A vibrant and nutritious Healthy Veggie Pasta Salad perfect for meal prep and quick weekday lunches.
Ingredients
Scale
- 8 ounces pasta (Choose your favorite shape like farfalle or rotini)
- 1 medium zucchini (Adds crunch and moisture)
- 1 cup broccoli (Provides a healthy bite)
- 1 cup bell peppers (Use any variety you enjoy)
- 1 cup tomatoes (Add just before serving to keep them firm)
- 0.5 medium red onion (Imparts a sharp flavor)
- 2 cloves garlic (Enhances overall taste)
- 3 tablespoons olive oil (Adjust the amount for your personal taste)
- 2 tablespoons vinaigrette (Light and flavorful dressing)
- 0.5 cup parmesan cheese (Boosts richness; can substitute with nutritional yeast for vegan)
Instructions
- Start by bringing a large stockpot of salted water to a rolling boil.
- Add your chosen pasta and cook it al dente according to the package instructions—usually about 8-10 minutes.
- Once cooked, drain the pasta in a colander and rinse it under cold water.
- In a sauté pan, heat some olive oil over medium-high heat. Add the zucchini and broccoli; sauté for about 3 minutes.
- Toss in the bell peppers, tomatoes, garlic, salt, and pepper, continuing to sauté for an additional 4-5 minutes.
- Add the red onion to the pan and sauté for another minute.
- In the same stockpot, mix together the cooked pasta and sautéed vegetables. Drizzle with vinaigrette.
- Serve immediately for a fresh meal, or store in an airtight container in the fridge for up to 5 days.
Notes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing and sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 4 g
- Sodium: 200 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 10 mg