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Tomato-Herb Pasta

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Tomato-Herb Pasta

3 from 1 vote
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Course: Lunch
Cuisine: American
Keyword: Tomato-Herb Pasta
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4
Calories: 573kcal


  • 8 ounce egg noodles
  • 1 cup cherry tomatoes
  • 1 medium cucumber
  • 1 tablespoon shallot
  • 1 tablespoon parsley, fresh
  • 1 tablespoon dill weed, fresh
  • 1/2 teaspoon thyme, dried
  • 15 ounce chickpeas (garbanzo beans), canned
  • 1/4 cup pine nuts, dried
  • 2 tablespoon vinegar, balsamic
  • 2 tablespoon olive oil
  • 1 tablespoon honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper, ground

Serve With

  • 4 medium orange


  • Begin by cooking pasta as directed on package, for al dente.  Allow to cool before continuing with the recipe.
  • While pasta cooks, halve tomatoes, quarter and slice cucumbers, and chop shallots. Add these ingredients to a large bowl with chopped fresh parsley, dill and thyme.
  • Drain and rinse the chickpeas, and add to the bowl along with the pine nuts and cooled pasta.
  • In a small bowl or shaker bottler, mix vinegar, olive oil, honey, salt and pepper; pour over the salad and toss to coat.
  • Serve with sliced oranges.
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Calories: 573kcal | Carbohydrates: 91g | Protein: 17g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 48mg | Sodium: 464mg | Fiber: 15g | Sugar: 9g

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