garden vegetable pasta salad garden vegetable pasta salad Israeli Kitchen This garden vegetable pasta salad can be served chilled or warm. (Photo: Sarah F. Berkowitz)

Garden vegetable pasta salad

​A light pasta salad chock full of all your favorite fresh veggies.

  • Yield: Serves 6
  • Prep time: 30 minutes
  • Cook time: 15 minutes

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.


    For salad:

  • 1 pound small pasta shells
  • 1 green pepper
  • 1 orange pepper
  • 1 pint grape tomatoes
  • 2 large button mushrooms
  • 6 ounces sliced black olives
  • For dressing:

  • 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.

garden vegetable pasta saladPasta is complemented by your favorite vegetables in this light salad. (Photo: Sarah F. Berkowitz)

Related Topics: Salads, Vegetarian

Recipes from the Israeli KitchenRecipes from the Israeli Kitchen