From the Pantry Butler kitchen
Zesty Pasta Primavera Salad
Whole grain rotini and colorful vegetables elevate this pasta salad! Add canned chicken or tuna for a complete meal. USDA MyPlate Kitchen — Recipe adapted from Chickasaw Nation Get Fresh! Nutrition Education Program (public domain), via myplate.food
Ingredients
- 2 cups whole grain rotini pasta, uncooked*
- 3 tablespoons vegetable oil
- 3 tablespoons lemon juice
- 2 1/2 teaspoons Italian seasoning
- 1/8 teaspoon red pepper flakes
- 1 1/2 cups cucumber, chopped
- 1/2 cup cherry tomatoes, halved
- 1/2 cup carrots, sliced
- 1/4 cup red onion, minced
- 3 tablespoons Parmesan cheese
- *Other types of whole grain pasta may be used in place of the whole grain rotini.
Method
- Wash hands with soap and water.
- Cook pasta according to the package directions.
- Drain and set aside.
- In a large bowl, whisk oil, lemon juice, Italian seasoning, and red pepper flakes.
- Add cooked pasta, cucumber, tomato, carrots, red onion, and Parmesan cheese to the dressing.
- Mix well and chill for 2 hours before serving.
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