We've loaded this healthy pasta salad with vegetables and flavors of the Mediterranean. Sun-dried tomatoes and a touch of lemon zest jazz up the dressing, while tender-crisp broccoli florets cook alongside the pasta, making assembly (and cleanup!) a breeze.

Karen Rankin
Source: EatingWell.com, January 2020


Recipe Summary

25 mins
25 mins


Ingredient Checklist


Instructions Checklist
  • Place a large bowl of ice water near the stove. Bring a large pot of water to a boil. Cook pasta according to package directions, adding broccoli to the water during the final 2 minutes of cook time. Drain the pasta and broccoli; transfer to the ice water. Drain well. Transfer to a large bowl; add bell pepper, onion, parsley and basil.

  • Combine mayonnaise, sun-dried tomatoes, lemon zest, oregano, salt and crushed red pepper in a small bowl. Add to the pasta mixture; toss to coat.


To make ahead: Refrigerate in an airtight container for up to 1 day.

Nutrition Facts

222 calories; protein 5.2g 11% DV; carbohydrates 21.9g 7% DV; exchange other carbs 1.5; dietary fiber 3.6g 14% DV; sugars 1.4g; fat 13.7g 21% DV; saturated fat 2.1g 11% DV; cholesterol 7mg 2% DV; vitamin a iu 1704.6IU 34% DV; vitamin c 56.8mg 95% DV; folate 52mcg 13% DV; calcium 39.8mg 4% DV; iron 1.5mg 9% DV; magnesium 50.5mg 18% DV; potassium 312.2mg 9% DV; sodium 250.5mg 10% DV; thiamin 0.2mg 16% DV.


Rating: 5 stars
I love this fresh and healthy pasta salad -- Med flavors make almost anything better. Read More