Garden Pasta Salad Recipe
Fresh herbs and veggies, plus a red wine vinagrette make this pasta salad a real summer treat.
Ingredients
- 12 oz. package pasta, such as rotini (I use Italian Trio by Skenner.)
- 4 rashers bacon, cooked (or use ham), chopped
- 2 scallions, chopped (white and some green parts)
- 4 oz. mini-cubed extra sharp cheese
- 1 T minced celery
- 2/3 cup grape tomatoes, or sliced cherubs
- 1 T combo of chopped fresh basil, parsley, thyme, and chives
- 1/2 cup extra virgin olive oil
- 2 T red wine vinegar
- 1/4 tsp. garlic powder
- juice of 1/2 lemon
- salt and pepper to taste
- optional: shredded Parmesan
Directions
- Cook pasta in lightly salted water, drain.
- Combine the oil and vinegar with the lemon juice.
- Add all ingredients yo the pasta in a bowl and toss.
- Refrigerate for several hours, and let come to room temp before serving.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 128g | |
| Recipe makes 4 servings | |
| Calories 559 | |
| Calories from Fat 250 | 45% |
| Total Fat 28.3g | 35% |
| Saturated Fat 3.97g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 7mg | 0% |
| Potassium 221mg | 6% |
| Total Carbs 64.69g | 17% |
| Dietary Fiber 3.0g | 10% |
| Sugars 2.63g | 2% |
| Protein 11.28g | 18% |
