Eat Without

Zesty Pasta Primavera Salad

Source: Recipe adapted from Chickasaw Nation Get Fresh! Nutrition Education Program

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

Whole grain rotini and colorful vegetables elevate this pasta salad! Add canned chicken or tuna for a complete meal.

Makes
10 servings

Ingredients

  • 2 cups whole grain rotini pasta, uncooked*
  • 3 tablespoons vegetable oil
  • 3 tablespoons lemon juice
  • 2 1/2 teaspoons Italian seasoning
  • 1/8 teaspoon red pepper flakes
  • 1 1/2 cups cucumber, chopped
  • 1/2 cup cherry tomatoes, halved
  • 1/2 cup carrots, sliced
  • 1/4 cup red onion, minced
  • 3 tablespoons Parmesan cheese
  • *Other types of whole grain pasta may be used in place of the whole grain rotini.

Directions

  1. Wash hands with soap and water.
  2. Cook pasta according to the package directions.
  3. Drain and set aside.
  4. In a large bowl, whisk oil, lemon juice, Italian seasoning, and red pepper flakes.
  5. Add cooked pasta, cucumber, tomato, carrots, red onion, and Parmesan cheese to the dressing.
  6. Mix well and chill for 2 hours before serving.

Notes

Learn more about: Lemons Cucumbers Tomatoes Carrots Onions

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.