Name: Italian Veggie Pasta Salad
Prep time: 10 min
Cook time: 10 min
Total time: 55 min
Ingredients: 1 cup dry organic brown-rice fusilli pasta (or equivalent); 1 tsp. extra-virgin olive oil; 2 Tbsp. red wine vinegar; 1 tsp. Dijon mustard; 1 medium red bell pepper, chopped; 1 medium orange bell pepper, chopped; ½ medium red onion, chopped; 1 cup cooked broccoli, cooled to room temperature; ¼ cup crumbled feta cheese; ½ cup fresh arugula

This veggie pasta salad pairs simple, fresh ingredients with a flavorful vinaigrette dressing.

Crunchy bell peppers, red onion, broccoli, and peppery arugula make it a colorful and satisfying dish.

We used brown rice pasta, but you can substitute your favorite gluten-free or whole-grain pasta.

Fusilli is perfect for pasta salads because its spiral shape captures the dressing, vegetables, and crumbles of feta cheese.

5 from 2 votes

Italian Veggie Pasta Salad

This veggie pasta salad pairs simple, fresh ingredients with a flavorful vinaigrette dressing.

Course Salad

Cuisine Italian

Prep Time 10 mins

Cook Time 10 mins

Total Time 55 mins

Servings 2 Servings

Calories 321 kcal

Author Beachbody

Ingredients

1 cup dry organic brown-rice fusilli pasta (or equivalent)
1 tsp. extra-virgin olive oil
2 Tbsp. red wine vinegar
1 tsp. Dijon mustard
1 medium red bell pepper, chopped
1 medium orange bell pepper, chopped
½ medium red onion, chopped
1 cup cooked broccoli, cooled to room temperature
¼ cup crumbled feta cheese
½ cup fresh arugula

Instructions

Bring large saucepan of water to a boil over high heat; cook pasta according to package directions. Rinse and drain well.
While pasta is cooking, combine oil, vinegar, and mustard in a small bowl; whisk to blend. Set aside.
Combine warm pasta and dressing in a medium bowl; toss gently to blend.
Add bell peppers, onion, broccoli, and cheese; toss gently to blend. Chill for at least 30 minutes.
Add arugula; toss gently to blend. Serve immediately.