Nutrition Chef Lisa’s Fall Pasta Salad

This Fall Pasta Salad from Lisa Cheplak, Chef Program Manager, combines lots of seasonal veggies with a zingy dressing for the perfect fall entree!

Fall Pasta Salad Ingredients

  • 1 cup cauliflower, florets
  • 1 cup broccoli, florets
  • 1 cup yellow bell pepper, diced
  • 1 cup tomatoes, sliced in half
  • black olives
  • pumpkin seeds
  • fresh herbs
  • 2 cups cooked pasta of choice (look for pumpkin shaped pasta)

Fall Pasta Salad Dressing

  • ΒΌ cup balsamic vinegar
  • Β½ cup olive oil
  • fresh basil or other garden herbs (can also use dried herbs)
  • 1 clove garlic
  • salt and pepper

Fall Pasta Salad Directions

  1. Add all ingredients to a large bowl.
  2. Add all dressing ingredients into a mason jar and shake or whisk together in a bowl. Pour vinaigrette over salad and toss.
  3. Enjoy!

Green Our Planet’s Chef-to-School Program is funded by USDA/NV SNAP-Ed and partially funded by the Social Services Block Grant NV-DHHS.

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