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Tri Colored Garden Pasta Salad

BACK TO SCHOOL LUNCH IDEA: TRI COLORED GARDEN PASTA SALAD

A fresh and savory pasta salad that you can enjoy hot or cold.
Course Entree, Salad
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 Servings
Calories 424 kcal
Author Linda Meyer

Ingredients

  • 1 pound box of tri colored pasta
  • 2 large handfuls of super greens I bought a large bag of organic mixed baby kale, spinach, and chard – finely chopped
  • 2 cups of yellow cherry tomatoes – sliced
  • 1/4 cup of fresh basil – finely chopped
  • Dressing:
  • 1/2 cup of white wine vinegar
  • 3 tablespoons of lemon juice
  • 1 teaspoon of extra virgin olive oil
  • 1 teaspoon of dried Italian seasoning
  • 1/2 teaspoon of ground sea salt
  • Ground black pepper to taste
US Customary - Metric

Instructions

  1. Dressing:
  2. Whisk the vinegar, lemon juice, olive oil, Italian seasoning, salt, and black pepper until well combined.
  3. Pasta salad:
  4. Cook the pasta according to the directions on the pasta, drain, and put in a large bowl. Put the finely chopped super greens, basil, tomatoes, and dressing over the pasta and toss until combined. Refrigerate in an air tight container. May be eaten hot or cold.

Recipe Notes

The Nutrition Facts are an estimate only.

Nutrition Facts
BACK TO SCHOOL LUNCH IDEA: TRI COLORED GARDEN PASTA SALAD
Amount Per Serving
Calories 424 Calories from Fat 27
% Daily Value*
Fat 3g5%
Sodium 1937mg84%
Potassium 469mg13%
Carbohydrates 46g15%
Fiber 5g21%
Sugar 8g9%
Protein 13g26%
Vitamin A 1315IU26%
Vitamin C 24.3mg29%
Calcium 62mg6%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.