Pasta Salad

This recipe was created by HSUS’s expert chefs and approved by HSUS’s team of registered dietitians. It is perfect for college & university food service as well as healthcare institutions and hospitals.

Click here to view and print the PDF version of this recipe.
Click here to view and print the Certified Plantricious version of this recipe with our Plantricious Friendly Oil-Free Italian Dressing. 

Servings: 10

Serving Size: 1/2 cup

Ingredients

9 cups cooked (1 pound dry) Shell Pasta, medium size, whole wheat, cooked al dente
1 cup Tomatoes, cherry
½ cup Onions, red, sliced
1 cup Red bell pepper, sliced
1 cup Green bell pepper, sliced
1 cup Black olives, pitted, canned, drained
½ cup Basil, fresh, chiffonade
½ cup Parsley, fresh, chopped
1 cup Assorted beans, canned, drained, rinsed (kidney, chickpea, cannellini – one or all)
1 cup Zesty Italian dressing or use our Oil-Free Italian Dressing recipe

Preparation

1. Mix all ingredients together in a larger bowl and toss gently until incorporated.

Nutrition information

Calories: 302 Total Fat: 9.7g Saturated Fat: 1.9g Monounsaturated Fat: 3.1g Polyunsaturated Fat: 3.6g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 44g Fiber: 5.9g Total Sugar: 5.2g Protein: 9.2g Sodium: 493mg Vitamin A: 44μg Vitamin C: 38.4mg Calcium: 39mg Iron: 2.3mg Folate: 39μg