Healthy Whole-Grain Pasta Salad
A simple yet delicious recipe for a well-balanced salad with whole-grain pasta, tomatoes, bell peppers, arugula, mozzarella cheese, walnuts, and a light yogurt dressing. Vegetarian and whipped up in no time at all.
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Servings:
Ingredients
Salad
- 11 oz whole-grain pasta
- 4-5 oz arugula
- 1 ½ cups cherry tomatoes
- 1 red bell pepper
- 1 English seedless cucumber
- 1 small red onion
- 4-5 oz mozzarella cheese
- 1/3 cup walnuts
- fresh basil
Dressing
- ½ cup Greek yogurt
- 2 tbsp olive oil
- 1 tsp white balsamic vinegar
- 1 tsp honey
- 3 tbsp water
- salt, black pepper
- garlic clove optional
Instructions
- Cook your whole-grain pasta as per package instructions and set aside to cool off.
- Wash arugula, and depending on size, pluck into bite-sized bits. Cut cherry tomatoes, bell pepper, and cucumber into smaller chunks.
- Cut onion into half-moon shapes. Drain mozzarella cheese and slice into cubes.
- Coarsely crumble walnuts and tear basil leaves into smaller pieces.
- Combine remaining ingredients to create dressing. Optionally, add a crushed garlic clove to the dressing.
- Toss all ingredients into a large bowl and incorporate well. Give it a taste and adjust the seasoning if necessary.
Notes
All serving sizes listed herein are based on entrée portions. Used as a side dish (e.g., barbecue), the salad will yield more servings.
Further information regarding preparation and recipe variations is to be found further up in my blog.
Nutrition
Calories: 545kcal
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