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Veggie Pasta Salad



          2 cups of bowtie pasta or pasta of choice

           ½ of a medium cucumber

            2 plum tomatoes or 1 cup of cherry tomatoes cut in halves

            1 stalk of celery

            2 cups of spinach

             1 medium carrot

For dressing:

             2 Table spoons of Olive oil

              ¼ Teaspoon Salt

              ¼ Teaspoon Pepper

              ½ teaspoon Oregano

               1 Tablespoon Vinegar (red wine, balsamic, apple cider)

  1. Bring water to boil with salt, cook pasta for about 7-10 minutes. Once cooked remove pasta drain, rinse with cold water and add a dash of olive oil (this will keep pasta from sticking together).  Let pasta cool down to room temp or cooler in a large bowl.

  2. While pasta cools down, chop the carrot, cucumber and tomatoes into chunks.

  3. Add all veggies to the pasta and toss.

  4. In a separate bowl mix all the dressing ingredients. Then add the dressing to the pasta and veggies.  You can add more or less to the dressing as preferred, toss well. Cover and place in fridge.  

  5. This can serve 4 people.   This is great for meal prepping and will yield you 3-4 serving per person over the week for lunch. 

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