Clean Eating Vegetable Pasta Salad Recipe


We eat Vegetable Pasta salads all year long, I just use different vegetables depending on what is in season. If you use the veggies that are in season it also keeps the cost down of making the pasta salad as well. You can use any of your favorite veggies to make this Pasta Salad, I used some of our favorites along with a homemade Italian Salad dressing. The salad dressing is just so delicious and easy to make as well with ingredients that you will more then likely already have in your pantry.

1 red pepper, seeded and cut into thin strips
1 Yellow Pepper, seeded and cut into thin strips
1 small head of Broccoli
4 carrots crinkle cut or just thinly sliced
1 cup of snow pea pods
1 lb box of Whole Wheat Pasta ( I used to Corkscrew pasta)

Ingredients for Italian Salad Dressing

1 cup apple cider vinegar
1 1/4 cup extra virgin olive oil
1 tbsp garlic powder
2 tbsp oregano
1 tbsp onion powder
1 tsp basil
1/4 tsp thyme
1 tbsp dried parsley
1 tbsp. Italian Seasoning
1/2 tsp. ground black pepper

Step 1: In a squeeze bottle, put in your Apple Cider Vinegar, Extra Virgin Olive Oil. In a bowl mix all your dry seasonings, once you have mixed them up add them to your squeeze bottle. Then shake it up and set it to the side.

Step 2: Cut up all your fresh vegetables into bite size pieces with the exception of the Snow Peas you will want them to stay whole. I place them into a large bowl.

Step 3: Boil your pasta as directed on the box, you can use your favorite pasta it does not have to be the corkscrew pasta used. Once your Pasta is cooked you can drain it and put it in the bowl with your vegetables.

Step 4: Shake up your Italian Salad Dressing and pour it into your Vegetable Pasta Salad, stir well and then place in the fridge for at least 2 hours to get all the flavors blended.