Skinny Bride's Guide to Pasta Salad

Elevate your healthy meal prep game with "Skinny Bride’s Guide to Pasta Salad" – a light and flavorful dish that’s as vibrant as it is guilt-free! Perfect for wedding season or any time you want a nutritious, crowd-pleasing option, this pasta salad features hearty whole wheat rotini paired with a medley of fresh veggies like cherry tomatoes, crunchy cucumbers, and red bell peppers. A tangy homemade dressing made with extra-virgin olive oil, red wine vinegar, and a hint of Dijon mustard brings every bite to life, while optional crumbled feta and Kalamata olives add a Mediterranean twist. Ready in just 30 minutes and packed with fiber and wholesome ingredients, this chilled pasta salad is ideal for healthy lunches, potlucks, or make-ahead meal options.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 6

Ingredients

• 8 ounces Whole wheat rotini pasta
• 1.5 cups Cherry tomatoes, halved
• 1 medium Cucumber, diced
• 1 medium Red bell pepper, diced
• 0.5 medium Red onion, finely chopped
• 0.5 cup Kalamata olives, sliced
• 0.5 cup Crumbled feta cheese (optional)
• 0.25 cup Fresh parsley, chopped
• 3 tablespoons Extra-virgin olive oil
• 2 tablespoons Red wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon Honey
• 1 clove Garlic, minced
• 1 teaspoon Dried oregano
• 0.5 teaspoon Salt
• 0.25 teaspoon Ground black pepper

Directions

Step 1

Bring a large pot of salted water to a boil. Add the whole wheat rotini pasta and cook according to package instructions until al dente, approximately 8-10 minutes. Drain and rinse under cold water to halt the cooking process. Set aside.

Step 2

In a large mixing bowl, combine the cherry tomatoes, diced cucumber, red bell pepper, red onion, Kalamata olives, and fresh parsley. If using feta cheese, add it to the bowl as well.

Step 3

In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, dried oregano, salt, and black pepper until the dressing is well-emulsified.

Step 4

Pour the dressing over the pasta and vegetables. Gently toss everything together until evenly coated.

Step 5

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

Step 6

Before serving, toss the salad again to redistribute the dressing and serve chilled. This salad can be stored in the refrigerator for up to 3 days.

Nutrition Facts

Serving size	(1161.8g)

Amount per serving	% Daily Value*
Calories	1925.1

Total Fat 99.9g	0%
Saturated Fat 29.1g	0%
Polyunsaturated Fat g
Cholesterol 106.8mg	0%
Sodium 4590.0mg	0%
Total Carbohydrate 216.4g	0%
Dietary Fiber 35.9g	0%
Total Sugars 26.9g
Protein 46.5g	0%

Vitamin D 0IU	0%
Calcium 960.8mg	0%
Iron 16.1mg	0%
Potassium 2521.1mg	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: 46.1%

Protein: 9.5%

Carbs: 44.4%