Healthy Vegetable Pasta Salad

Cathy Zecchini


Made by Cathy Zecchini for the May 2013 meeting

★★★★★ 1 vote
15 Min


8 oz
small pasta shells (uncooked)
carrots (diced)
3 stalk(s)
celery (diced)
medium zucchini (diced)
1 c
broccoli florets (cut into small piece)
medium sized onion (diced)
1/2 c
low-fat balsamic vinegarette dressing


1Pasta Salad:
a) Cook the pasta following the directions on the box (usually boil for approx. 7 minutes) and then drain.
b) Dice the all the vegetables and steam them for about 5 minutes.
c) Mix the pasta and steamed vegetables together and add balsamic vinaigrette dressing to coat. Add additional garlic powder, salt, and pepper to taste, if desired. Chill.
2Balsamic Vinegarette Dressing:
Mix together 2 T of the dry spice mixture (see step below or use a packet of Good Seasons) with 1/3 c. balsamic vinegar, 1/3 c. canola oil, 1/3 c. water. (NOTE: I use the glass container w/lid that I got with my Good Seasons Salad dressing packets when preparing this dressing.)
3Dry spice mixture used for salad dressing:
1 T garlic powder, 1 T onion powder, 1 T sugar, 2 T dried oregano, 1 t ground black pepper, 1/4 t dried thyme, 1 t dried basil, 1 T dried parsley, 1/4 t celery seeds, 1 T salt. (NOTE: this will be enough to make several containers of dressing.)

About this Recipe

Course/Dish: Pasta Salads
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy