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Veggie Pasta Salad

Prep Time: 10 minutes

Cook Time: 10 minutes

Recipe makes: 6 servings

What you need:

  • 3 c. uncooked whole-wheat pasta
  • 1 c. frozen shelled edamame
  • 1 c. broccoli florets, coarsely chopped
  • 3 tbs. olive oil
  • 1/4 c. red wine vinegar
  • 2 tbs. honey
  • 1 tsp. black pepper
  • 2 small red bell pepper, diced small
  • 1/3 c. black olives, sliced

Equipment and supplies:

  • Large pot for cooking pasta
  • Large bowl for mixing

What to do:

  1. Cook pasta in a large pot of boiling water until al dente (about 8-10 minutes). Drop edamame and broccoli into the boiling pasta water about 2 minutes before the pasta is done cooking just to soften them up slightly. Drain everything into a colander and set aside.
  2. In a large bowl, whisk together olive oil, vinegar, honey, and pepper. Add pasta, olives, and veggies to the dressing. Toss to coat.
  3. Refrigerate the salad until cold and serve (also can be served at room temperature). The salad will keep in the refrigerator for up to 5 days.

Nutritional analysis (per serving):

  • 320 calories
  • 11g protein
  • 10g fat
  • 1.5g sat. fat
  • 51g carbohydrate
  • 7g fiber
  • 0mg cholesterol
  • 75mg sodium
  • 7g sugars

Serves: 6

Serving size: 3/4 cup

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Note: All information is for educational purposes only. For specific medical advice, diagnoses, and treatment, consult your doctor.

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