Rosedale Pasta Salad
A vibrant pasta salad featuring fresh vegetables and herbs, dressed in a zesty lemon and olive oil vinaigrette, perfect for light lunches or potlucks. Suitable for vegetarians.
Ingredients
- 1/2 cup olive oil ⓘ
- 1/4 cup lemon juice ⓘ
- 1 teaspoon salt ⓘ
- 1/4 teaspoon pepper ⓘ
- 2 cloves garlic, crushed ⓘ
- 2 tablespoons chopped fresh chives
- 1 tablespoon fresh basil ⓘ
- 2 teaspoons fresh dill
- 8 ounces rotini pasta ⓘ
- 1/2 pound broccoli
- 1/2 red pepper ⓘ
- 1/4 pound fresh snow peas ⓘ
- 1/2 pint cherry tomatoes ⓘ
- 1/2 pt. cherry tomatoes ⓘ
Instructions
- In a jar, combine olive oil, lemon juice, salt, and pepper; shake well to make the dressing.
- Cook rotini pasta according to package instructions; toss with the dressing and let cool.
- Stir-fry broccoli and red pepper in olive oil for 5 minutes or until just crisp.
- Add snow peas; cook for 1 minute.
- Cover and cook for an additional 1 to 2 minutes.
- Cool the vegetables.
- Toss the cooked vegetables with cherry tomatoes and chopped parsley.
- Chill the salad well before serving.
Nutrition & Diet Analysis (per serving)
600
kcal
30% DV
Protein
Fat
Carbs
Diet fit
High-protein
High-fiber
Contains
Wheat/Gluten
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).