Italian Veggie Pasta Salad

This veggie pasta salad pairs simple, fresh ingredients with a flavorful vinaigrette dressing.

Crunchy bell peppers, red onion, broccoli, and peppery arugula make it a colorful and satisfying dish.

We used brown rice pasta, but you can substitute your favorite gluten-free or whole-grain pasta.

Fusilli is perfect for pasta salads because its spiral shape captures the dressing, vegetables, and crumbles of feta cheese.

5 from 2 votes

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Italian Veggie Pasta Salad

This veggie pasta salad pairs simple, fresh ingredients with a flavorful vinaigrette dressing.

Course Salad

Cuisine Italian

Prep Time 10 mins

Cook Time 10 mins

Total Time 55 mins

Servings 2 Servings

Calories 321 kcal

Author Beachbody

Ingredients

• 1 cup dry organic brown-rice fusilli pasta (or equivalent)
• 1 tsp. extra-virgin olive oil
• 2 Tbsp. red wine vinegar
• 1 tsp. Dijon mustard
• 1 medium red bell pepper, chopped
• 1 medium orange bell pepper, chopped
• ½ medium red onion, chopped
• 1 cup cooked broccoli, cooled to room temperature
• ¼ cup crumbled feta cheese
• ½ cup fresh arugula

Instructions

1. Bring large saucepan of water to a boil over high heat; cook pasta according to package directions. Rinse and drain well.

2. While pasta is cooking, combine oil, vinegar, and mustard in a small bowl; whisk to blend. Set aside.
   

3. Combine warm pasta and dressing in a medium bowl; toss gently to blend.
   

4. Add bell peppers, onion, broccoli, and cheese; toss gently to blend. Chill for at least 30 minutes.
   

5. Add arugula; toss gently to blend. Serve immediately.
   

Recipe Notes

The Nutrition Facts box below provides estimated nutritional information for this recipe.

Container Equivalents
1 Green
2 Yellow
½ Blue
1 tsp.

2B Mindset Plate It!
Enjoy as part of lunch.

Photos and recipe by Amanda Meixner