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  • Brittany Aldridge

Healthy Summer Pasta Salad

Happy dance because dinner is sorted!!! I believe in eating all my fave foods, but ones that make you feel good inside too! This summery pasta salad is all about balance - and eating the rainbow of course!



  • 1 packet of dried chickpea or lentil pasta like fusilli, penne, macaroni, or farfalle

  • 1 sliced capsicum

  • 1 sliced cucumber

  • 1 sliced carrot

  • 2 stalks celery sliced

  • 1/2 cup sun dried tomatoes tomatoes

  • 1/3 cup thinly sliced spring onions /scallions (about 5 to 6)

  • 1 cup grated parmesan or cheddar cheese

  • 1/3 cup fresh parsley or basil, roughly chopped


  • 1/3 cup white wine or apple cider vinegar or lemon juice

  • 1/2 cup extra virgin olive oil

  • 1/2 teaspoon fine sea salt, plus more to taste

  • 1 garlic clove finely diced

  • 1 heaped teaspoon honey

  • 1 teaspoon Dijon mustard

  • 1/2 teaspoon fresh ground black pepper

  • 1/2 teaspoon dried oregano

  • 1/2 teaspoon cayenne pepper


  • Cook the pasta according to packet instructions then drain. Set aside to cool.

  • Add the pasta to a large salad serving bowl and add the chopped veggies, cheese, and fresh herbs.

  • Mix the salad dressing ingredients together until thick and emulsified then pour on top of the salad and give everything a good toss!

  • Eat and enjoy! Ps this salad keeps for up to 4 days, perfect for making ahead and the flavours only get better with time!

Notes: Also feel free to add or swap out any veggies of your choosing; cherry tomatoes, olives, zucchini, broccoli would also be so delicious in this!

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