Pasta Salad with Summer Vegetables

Vanessa LaBranche, Project Bread


Yield: 6 servings (serving size: 2 cups)



1 lb. whole wheat bow tie pasta

2 each zucchinis, chopped

2 cups fresh snow peas or frozen and thawed green peas

1 bunch green scallions

1/2 cup feta cheese

1 can cannellini beans, drained and rinsed



2 each lemons, juice both and zest one

2 cloves garlic, minced

2 tsp. Dijon mustard

1/3 cup olive oil

1/2 tsp. kosher salt, to taste

1/2 tsp. black pepper, to taste


  1. Cook the pasta until al dente.
  2. Cut vegetables while the pasta is cooking and set aside in a large bowl.
  3. When pasta is done, drain and rinse with cold water and place in the bowl with the vegetables.
  4. Add all dressing ingredients except for the olive oil to the bowl. Mix well. Using a whisk, slowly mix in the olive oil to the pasta. (The mason jar method can also be used by adding all dressing ingredients to the jar and shaking well).

Nutritional Information

Calories 417 Calories from Fat 108 Total Fat 17g Saturated Fat 4g Cholesterol 11mg Sodium 340mg Total Carbohydrate 58g Dietary Fiber 6g Protein 14g

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