Vegetarian Pasta Salad
A family favorite passed down by my sister-in-law, Dawn. This vegetarian pasta salad is loaded with veggies, feta, dried cranberries, and crunchy peas. It's irresistibly delicious and makes it to ALL family gatherings.
Equipment
Ingredients
- 12 ounces shells pasta regular or gluten-free
- 1½ cups broccoli florets
- 1½ cups cauliflower florets
- 1 red bell pepper, large diced
- 1 orange bell pepper, large diced
- ½ cup sliced green onions
- 1 cup dried cranberries
- ¾ cup crunchy peas I used Bhuja's crunchy seasoned peas
- 6 ounces feta cheese, crumbled
- 1 pint grape tomatoes
- 1 avocado, cut into chunks
For the dressing:
- ⅓ cup balsamic vinegar
- ⅓ cup olive oil
- ¼ teaspoon kosher salt
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ⅛ teaspoon cracked black pepper
Instructions
- Cook the pasta according to the package's directions, until it's tender but not mushy or overcooked.
- Drain the pasta and run under cool water briefly. Transfer the pasta to a very large bowl and add a teaspoon of olive oil to prevent the pasta from sticking. Stir to coat.
- Cut the broccoli and cauliflower florets into smaller florets or medium pieces. Dice the bell peppers into chunks and slice the green onions.
- In a jar with a lid, combine the balsamic vinegar, olive oil, onion powder, garlic powder, kosher salt, and pepper. Screw on the lid and shake until well combined.
- Add the broccoli, cauliflower, green onions, bell peppers, dried cranberries, crunchy peas, feta, and grape tomatoes to the cooled pasta.
- Add the balsamic dressing to the pasta and stir to combine everything. Finally, add the avocado chunks and stir gently to incorporate.
- Serve immediately or store in the refrigerator for up to 3 days.
Nutrition
Calories: 322kcalCarbohydrates: 45gProtein: 10gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 13mgSodium: 228mgPotassium: 505mgFiber: 7gSugar: 13gVitamin A: 1151IUVitamin C: 49mgCalcium: 103mgIron: 2mg
Tried this recipe?Let us know how it was!