Garden Pasta Salad

June/July 2005, EatingWell for a Healthy Heart Cookbook (2008)

Your rating: None Average: 4.2 (155 votes)

This lightly dressed pasta salad gets lots of flavor from kalamata olives and basil. A colorful mix of diced bell pepper, shredded carrot and tomatoes adds vitamins and minerals. Serve on a crisp bed of greens. Toss in canned chunk light tuna, cooked chicken or flavored baked tofu to add protein and make it more substantial.

"Now I`m eating this salad! I didn`t thought that healthly food can be so delicious!5 stars. "

21 Reviews for Garden Pasta Salad


This was pretty good. I had to change some stuff for family preference. My husband will NOT eat olives or tomatoes so I took out the olives and added broccoli and used cilantro instead of basil because it was what I had on hand fresh. This was also our lunch so I added a can of salmon. My daughter loved it and thought it was very fancy. It made a lot so this will actually be our lunch again today. It does require a little extra spice (salt and pepper or whatever you like) It was a little bland with out it.


This is a delicious recipe! I just used olive oil, red-wine vinegar, and a "Good Seasons" salad dressing seasoning packet for the dressing because I wanted it to stay fresh for a summer cookout. It was nice and light and everyone loved it!


We loved this! I made it as directed (well, subbed black olives for kalamata because I was in a hurry and didn't want to deal with pitting) and took it to a Memorial Day party. We liked it so much that I'm making it again tonight for us. Light, fresh - YUM! I think this time I'm going to use the greek yogurt suggestion and also add a few thinly sliced red onions.


Sub out some ingredients for others if you don't have everything on hand. I used black olive tapenade in place of the chopped kalamata olives...and balsamic vinegar for the red wine vinegar. Iused plain Greek yogurt in the dressing for an extra protein kick! Added sliced cucumber to the carrot, tomato & bell pepper. Added finely shopped sweet vidalia onion (in place of the scallions)...and threw in some thinly sliced Greek oregano along with the basil from my garden. Tastes awesome!!!!!


I thought this recipe had a wonderful summer flavor and the dressing was nice and light. I also liked that although it is a pasta salad, the ratio of vegetables to pasta was nicely balanced (and you can always add extra veggies).

It makes plenty - so a great dish to bring to a party.


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