Garden Pasta Salad with Healthy Substitutions Tell a Friend

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Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 2 cups - (8oz) uncooked rotini pasta
  • 1 1/2 cups - small broccoli flowerettes, optional
  • 1 cups - diced tomato
  • 1 - small thinly sliced zucchini
  • 1/2 cups - chopped green pepper
  • 1/2 cups - chopped red onion (optional)
  • - whole black olives
  • 1/4 cups - (1oz) grated Parmesan cheese
  • Dressing
  • 1/2 cups - Red Wine Vinegar Salad dressing
  • 1 teaspoons - dry mustard (or less to taste)
  • 1 - pressed garlic clove
  • Directions:

    Cook pasta according to package directions.  Rinse pasta, drain and cool.  Place cooked pasta in Batter Bowl with remaining salad ingredients.  In separate bowl, whisk dressing ingredients with the 10-inch Whisk until smooth and slightly thickened.  Pour over salad and toss lightly to combine.  Cover and chill before serving.  Serve salad using 3-Way Tongs.

    Healthy Adjustments:
    1.  Omit the pasta!!!  You probably wouldn’t even miss it, if you hadn’t seen it in the ingredients.  You could add some cauliflower, or serve the whole salad over a bed of greens.  Or, if you want to splurge and use pasta, be sure it’s whole grain.  I recommend  Tinkyada, which I order from  
    2.  Make your own red wine vinegar salad dressing, including dry mustard and fresh garlic.

    Brief Description

    Healthy substitutions are offered for this garden pasta salad to help us think about how to look at recipes and consider healthier options.

    Main Ingredient:


    Category:  Salads

    Cuisine:  American

    Prep Time: 30 min
    Cook Time: 12 min


    Let’s practice substituting ingredients.  Look thru this recipe and see what needs to be substituted, and think about what you could use.  My suggestions are at the end.


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    Posted On:

    December 11, 2013

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