Garden vegetable pasta salad
A light pasta salad chock full of all your favorite fresh veggies.
Pasta salad doesn’t usually align with a healthful diet, even with the word "salad" slipped in there so innocently. But this garden vegetable pasta salad is heavy on the veggies and light on the pasta, so it truly is a nutritious light lunch or afternoon snack.
For a low-cholesterol version, you can skip the dressing and add a light olive oil and some fresh lemon juice.
- 1 pound small pasta shells
- 1 green pepper
- 1 orange pepper
- 1 pint grape tomatoes
- 2 large button mushrooms
- 6 ounces sliced black olives
- 1 cup mayonnaise
- 1/4 cup soymilk
- 1 tablespoon brown mustard
- 1 tablespoon dried dill
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Cook pasta according to package directions. Drain, rinse and set aside.
Chop vegetables into small dice. Add to pasta. Add black olives.
Whisk together mayo and remaining ingredients until smooth.
Spoon dressing over pasta, taste and add more seasoning if needed. Serve warm or chilled.