Low Sodium Vibrant Vegetable Pasta Salad

Brighten up your table with this Low Sodium Vibrant Vegetable Pasta Salad, a wholesome and flavorful dish perfect for healthy meals and gatherings alike. Packed with colorful, crunchy vegetables like cherry tomatoes, bell peppers, cucumbers, and shredded carrots, this recipe showcases a rainbow of freshness. Whole-grain pasta forms the hearty base, while a tangy homemade dressing made with olive oil, fresh lemon juice, Dijon mustard, and aromatic herbs ties everything together. With no added salt, this pasta salad stays low-sodium without compromising on flavor, making it a nutritious choice for anyone looking to enjoy a lighter, heart-healthy dish. Serve it chilled for a refreshing side or main course that's as beautiful as it is delicious!

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 6

Ingredients

• 8 ounces whole-grain pasta (rotini or penne preferred)
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1 medium red bell pepper, diced
• 1 medium yellow bell pepper, diced
• 0.25 cup red onion, finely diced
• 1 large carrot, shredded
• 0.25 cup fresh parsley, chopped
• 3 tablespoons olive oil
• 3 tablespoons lemon juice, freshly squeezed
• 1 teaspoon Dijon mustard (low-sodium)
• 1 clove garlic, minced
• 0.25 teaspoon black pepper, freshly ground
• 0.25 teaspoon dried oregano
• 0.25 teaspoon dried basil

Directions

Step 1

Bring a large pot of water to a boil. Add the pasta and cook according to the package instructions, omitting any salt. Once cooked, drain the pasta and rinse under cold water to cool it down.

Step 2

While the pasta cooks, prepare the vegetables. Halve the cherry tomatoes, dice the cucumber, red bell pepper, and yellow bell pepper, finely dice the red onion, and shred the carrot using a box grater.

Step 3

In a small mixing bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, black pepper, dried oregano, and dried basil to make the dressing.

Step 4

In a large mixing bowl, combine the cooked pasta, cherry tomatoes, cucumber, red bell pepper, yellow bell pepper, red onion, shredded carrot, and fresh parsley.

Step 5

Pour the dressing over the pasta and vegetables. Toss everything together until the ingredients are evenly coated with the dressing.

Step 6

Taste and adjust seasoning as needed, though no additional salt is recommended to keep this dish low-sodium.

Step 7

Cover and refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld together. Serve chilled and enjoy!

Nutrition Facts

Serving size	(1210.9g)

Amount per serving	% Daily Value*
Calories	1421.4

Total Fat 50.0g	0%
Saturated Fat 8.0g	0%
Polyunsaturated Fat 4.0g
Cholesterol 0mg	0%
Sodium 153.5mg	0%
Total Carbohydrate 222.5g	0%
Dietary Fiber 29.1g	0%
Total Sugars 33.1g
Protein 39.4g	0%

Vitamin D 0IU	0%
Calcium 330.5mg	0%
Iron 15.3mg	0%
Potassium 2897.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.0%

Protein: 10.5%

Carbs: 59.4%