Veggie-Loaded Pasta Salad

By Lisa Rhea


Forget the notion that you can’t have pasta when you’re trying to eat healthy. Of course you can! There are so many options in noodles these days as well – from gluten free, quinoa noodles, whole wheat, to my favorite – the veggie loaded variety.

Today’s recipe is a great way to load up on veggies and is great for packed lunches. It can be a stand alone dish, depending on your protein requirements, or a great side dish. Quick and easy to make, this is my take on a classic Italian pasta salad.



1 box spiral noodles, cooked and drained

2-3 cups chopped vegetables (I used 1/2 cup of each):

  • red bell pepper
  • red onion
  • cucumber or zucchini
  • black olives
  • cherry tomatoes

1 package turkey pepperoni

1/3 bottle Italian dressing

Italian Salad Seasoning (optional)



Boil and drain noodles. Run cold water over to cool.

While noodles are cooking, chop vegetables and pepperoni.

Add noodles and vegetables to bowl.

Top with Italian dressing (and seasoning if used) and mix all ingredients.

Chill for 1 hour before serving.

  • For more protein, add chopped grilled chicken.



  • If possible, use a bowl with a lid that seals and shake salad before serving to redistribute dressing.


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