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Garden Fresh Pasta Salad

Yields12 Servings

Penne pasta with chickpeas, broccoli, bell pepper and spices close-up in a plate. horizontal top view

 12 ounce package of whole wheat pasta
 1 cup fresh green onion, thinly sliced
 2 fresh garlic cloves, peeled and chopped or ½ teaspoon garlic powder
 1 bell pepper, (any color) chopped
 1 cup fresh tomato, chopped
 ¼ teaspoon salt¼ teaspoon black pepper
 1 (14 ounce) canned low-sodium whole beans (garbanzo or kidney), rinsed and drained
 ¼ cup balsamic vinaigrette or Italian dressing
 ¼ cup grated parmesan cheese (optional)
1

Wash hands with soap and water.

2

Wash produce well and chop as directed. 

3

Cook the pasta according to package directions.

4

Drain and rinse the pasta under cold water to cool.

5

In a large bowl combine all ingredients.

6

Toss lightly to coat.

7

Serve immediately or refrigerate up to 5 days.

Nutrition Facts

12 servings

Serving size

1 cup

Amount per serving
Calories181
% Daily Value *
Total Fat 4.5g6%

Saturated Fat 1g5%
Cholesterol 0mg
Sodium 109mg5%
Total Carbohydrate 31g12%

Dietary Fiber 5g18%
Total Sugars 3g
Protein 7g
Calcium 33mg3%
Iron 2mg12%
Folate 37mcg10%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.