Pasta Salad with Veggies

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Pasta Salad with Veggies

This salad can be eaten as it is from the bowl as a stand-alone dish, or can work as a side dish along with the main course. It packs in a solid punch of nutrition because of the veggies in it and is especially high in manganese, selenium, vitamin A & C and low in cholesterol and sodium. It’s tasty too! This makes it perfect for those picky pre-teens, who would otherwise never eat their daily fare of veggies.

Serves Preparation Time Cooking Time
4 People 10-15 Minutes 10-15 Minutes

Ingredients

  • 250 g uncooked whole-wheat pasta
  • 150 g broccoli florets, coarsely chopped
  • 50 ml olive oil
  • 60 ml red wine vinegar
  • 30 ml honey
  • 5 g black pepper
  • 2 small red bell pepper, diced small
  • 80 ml black olives, sliced

Method 

Step 1

Keep the pasta for cooking in a large pot of boiling water until al dente (just cooked). It will take around 5-6 mins.

Step 2

Next, drop the broccoli florets into the boiling pasta water about 2 minutes before the pasta is done cooking. This is done to soften them up slightly.

Step 3

Drain everything into a colander and set aside.

Step 4

In a large bowl, ask your kid to whisk together the olive oil, vinegar, honey, and pepper. Add the cooked pasta, olives, and peppers to the dressing. Toss the salad such that everything is properly mixed.

Step 5

Refrigerate the salad until cold and serve. This salad can also be served at room temperature. You can keep the salad in the refrigerator for up to 5 days.

Nutritional Information

Calories 255 Kcal
Proteins 5.0 g
Total Fat 13.6 g
Total Carbohydrates 31.8 g
Cholesterol 0 mg
Sodium 117 mg
Potassium  258 mg
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