Summer Pasta Salad

By: Amanda Bianco, VCUHS Dietetic Intern

It’s going to be a long, hot summer. Looking for a nice refreshing side dish, or meal in itself? Pasta salad is the answer! Incorporate whole wheat pasta, lots of veggies, and a light vinaigrette for a yummy, nutritious dish.

Photo courtesy of Kalyn's Kitchen

Kale White Bean Pasta Salad
Ingredients:

• 1 pound of whole wheat cooked pasta*
• 1 bunch of kale, rinsed and cut into bite sized pieces*
• 10.5 ounce package of cherry tomatoes, halved*
• 1 can white beans, drained and rinsed*
• ¼ cup lemon juice*
• ½ cup olive oil
• ½ teaspoon salt
• 1 teaspoon pepper

*WIC-approved items

 

Directions:

1. Cook the pasta according to the instructions on the package.
2. Rinse and cut kale into bite sized pieces
3. Rinse and halve cherry tomatoes
4. Drain and rinse white beans
5. Add the kale, cherry tomatoes and white beans to the pasta.
6. Whisk lemon juice, olive oil, salt and pepper together in a separate mixing bowl before tossing with pasta, kale, tomatoes and white beans.
7. Cover, and refrigerate until it’s time to enjoy!

Or, Create your own!

Tips for the Perfect Pasta Salad:

• Whole wheat pasta has more fiber that will aid in bowel regularity and help you feel full longer!
• Beans add protein for a balanced meal.
• Add a rainbow of veggies for a variety of vitamins and minerals.
• Using olive oil instead of a mayonnaise-based dressing provides heart healthy benefits.
• Use store bought fat-free Italian dressing for a quick and easy alternative to making your own vinaigrette.