Two shapes of whole-wheat pasta are tossed with crisp vegetables, olives, and a lemon-Dijon dressing. Cut the vegetables to a similar size so every serving gets a balanced mix. The recipe makes 12 servings.
Timing: 30 minutes prep, 15 minutes cooking, 45 minutes total.
Ingredients
- 4 ounces uncooked spiral whole-wheat pasta
- 4 ounces uncooked elbow whole-wheat pasta
- 1/3 cup extra-virgin olive oil
- 1/4 cup fresh lemon juice
- 1 teaspoon dried oregano
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 garlic cloves, minced
- 2 1/2 ounces sliced black olives
- 1 medium green pepper, chopped
- 1 medium red pepper, chopped
- 3/4 cup grape tomatoes, halved
- 1 medium yellow summer squash, halved and sliced
- 1 medium zucchini, halved and sliced
Combine the salad
- Cook both pastas according to their package directions. Aim for al dente so the shapes hold up in the salad. Rinse, drain well, and set aside.
- Whisk the olive oil, lemon juice, oregano, Dijon mustard, salt, black pepper, and minced garlic in a small bowl.
- Put the cooked pasta in a large bowl with the olives, green and red peppers, tomatoes, yellow squash, and zucchini.
- Pour over the dressing and toss until the pasta and vegetables are evenly coated.
