Pasta Salad with Summer Vegetables

Vanessa LaBranche, Project Bread

Fresh for Less

Fresh for Less: Healthy Cooking on a Budget

Pasta Salad with Summer Vegetables

Pasta salad is so versatile and can be made in a variety of ways. Here it is made simply using zucchini, which is most abundant in the summer months, but is still widely available throughout the year. Zucchini is used in this dish, but you certainly can use yellow squash as a replacement or a combination of the two for variety.

For a protein boost, cannellini beans are added and an effortless dressing is easy using a zesty lemon and olive oil blend.

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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