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