Mazzullo, N. 2026, Summer Vegetable and Pasta Salad, Extension | University of Nevada, Reno, Recipes

Crisp vegetables, hearty whole-wheat pasta and Italian dressing make the perfect summer pasta salad.
 

Summer Vegetable and Pasta Salad
Level: Easy Prep: 10 minutes Yield: 6 servings
Total: 20 minutes Inactive:  Serving Size: 1 cup

Ingredients

  • 3 cups uncooked whole-wheat pasta
  • 1 cup chopped broccoli
  • 1 cup diced cucumber
  • 1 cup sliced summer squash
  • ¾ cup Italian salad dressing

Directions

  1. Cook pasta according to package directions. Rinse with cold water. Place in a large bowl.
  2. Add remaining ingredients and mix well.

Cook's Note

  • Use any colorful vegetables you have on hand. Try carrots, cherry tomatoes or green onions.
  • Flavor boosters: 1 cup diced cooked chicken or ham, or 1 cup garbanzo beans.
  • Try a Red Wine Vinaigrette for the dressing.
 

Nutrition Facts

6 servings per recipe
Serving size: 1 cup
Calories 250 per serving

Contents % Daily Value
Total Fat 5g 6%
Saturated Fat 0.5g 3%
Sodium 310mg 13
Total Carbohydrate 45g 16%
Dietary Fiber 1g 4%
Total Sugars 3g  
Incl. Added Sugars 0g 0%
Protein 8g  
Vitamin D 0mcg 0%
Calcium 34#mg 2%
Iron 2mg 10%
Potassium 269mg 6%
Vitamin A 7mcg 1%
Vitamin C 20mg 22%
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.
 

Learn more about the author(s)

Natalie Mazzullo
Natalie Mazzullo
 

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 Weding, H. 2024, Extension | University of Nevada, Reno, Recipes