advertisement

Lunch Box Pasta Salad

8 ounces whole-grain fusilli pasta

3 tablespoons extra-virgin olive oil

1 tablespoon red wine vinegar

1 teaspoon dried oregano

1 teaspoon dried basil

1 small clove garlic, minced (about 1 teaspoon)

½ teaspoon salt

¼ teaspoon freshly ground black pepper

1 medium yellow bell pepper, diced

½ pint grape tomatoes, quartered

1 cup cooked, chilled, coarsely chopped broccoli

6 ounces fresh, part-skim mozzarella cheese, cut into ¼- to ½-inch dice

Cook the pasta al dente according to the directions on the package. Drain, then transfer it to a large bowl, toss with 1 teaspoon of the oil and allow it to cool completely.

Whisk together in a small bowl the remaining 2 tablespoons plus 2 teaspoons of olive oil, the vinegar, oregano, basil, garlic, salt and black pepper to form a dressing. Add the bell pepper, tomatoes, broccoli, mozzarella and dressing to the pasta, and toss to combine.

Serves 4

Nutrition | Per serving: 450 calories, 21 g protein, 47 g carbohydrates, 21 g fat, 6 g saturated fat, 25 mg cholesterol, 590 mg sodium, 7 g dietary fiber, 3 g sugar

From nutritionist and cookbook author Ellie Krieger

Article Comments
Guidelines: Keep it civil and on topic; no profanity, vulgarity, slurs or personal attacks. People who harass others or joke about tragedies will be blocked. If a comment violates these standards or our terms of service, click the "flag" link in the lower-right corner of the comment box. To find our more, read our FAQ.