Valley Green Organic Pasta Salad

Cindy DeVore


Years ago, Art and I made this salad using bottled Italian dressing. Although that's certainly an option (be sure to buy organic), you can experiment with a variety of flavors, such as vinaigrettes or your own homemade salad oil as I've mixed here.

It's a refreshing and light pasta salad, with lots of healthful ingredients! Keep it natural and enjoy!


★★★★★ 1 vote

30 Min
10 Min


  • 1 lb
    penne pasta, organic
  • 2 Tbsp
    olive oil, organic
  • 1 pinch
  • 1 c
    olive oil, organic
  • 6 clove
    garlic, organic, finely chopped
  • 1 tsp
    pepper mill blend seasoning
  • 1 pinch
    kosher salt
  • 1 pinch
    ground pepper
  • 1 medium
    tomato, organic
  • 1/4 medium
    yellow onion, organic
  • 1 c
    peas, organic, lightly steamed to tender & cooled
  • 6-7
    marinated artichoke hearts, cut into smaller pieces
  • 1/4 medium
    block swiss cheese, organic, cut into 1/2-inch pieces
  • 1
    avocado, organic, 1/2-inch slices
  • 3-4 Tbsp
    liquid from artichoke hearts
  • 1/2 c
    parmesan cheese, shredded

How to Make Valley Green Organic Pasta Salad


  1. Cook the penne pasta per directions. Drain in a colander and run cold water over it to cool.
  2. In a cup, combine olive oil, finely chopped garlic, pepper mill blend, salt and pepper. While you're prepping other ingredients, let oil stand and stir occasionally so that olive oil absorbs garlic and seasoning flavors.
  3. Pour pasta into a large bowl, cut up and add tomatoes, onion, peas, artichoke hearts, swiss cheese, and avocado. Add 3-4 tablespoons of liquid from artichoke hearts. Toss gently.
  4. Continuing to toss salad gently, add seasoned olive oil mixture a little at a time. Toss until all pasta and ingredients are well-coated. Toss in shredded parmesan, cover and refrigerate for at least 30 minutes before serving.

Printable Recipe Card

About Valley Green Organic Pasta Salad

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

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