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4.3 from 3 votes

Pasta Veggie Salad

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Lunch
Cuisine: American
Keyword: Pasta Veggie Salad
Servings: 4
Calories: 407kcal


  • 8 ounce whole wheat pasta shells
  • 1 medium bell pepper, green
  • 1 medium bell pepper, red
  • 1 cup cherry tomatoes
  • 8 jumbo black olives, canned
  • 2 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper, ground
  • 1/4 medium lemon
  • 1/4 cup Parmesan cheese, grated

Serve With

  • 2 cup pineapple


  • Prepare pasta according to package directions, allow to cool to room temperature.
  • Chop peppers, slice tomatoes and olives in half. Add to large bowl with pasta.
  • In a small bowl, whisk together olive oil, salt and pepper and juice of 1/4 lemon. Pour over pasta mixture, toss together with grated parmesan cheese.
  • Serve immediately or chill until ready to serve.   Serve extra cherry tomatoes and pineapple on the side.


Calories: 407kcal | Carbohydrates: 60g | Protein: 14g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 10mg | Sodium: 660mg | Fiber: 6g | Sugar: 14g