Vegetable and Pasta Salad

VegPasta Salad.jpg

 (School Nutrition Association's Annual National Conference)

  • Prep Time


  • Cook Time


  • Total Time


  • Servings


This veggie and pasta salad makes a healthy and balanced lunch. You child may be able to order this in his or her school cafeteria, or you can make it at home. 


  • 1/2 cup broccoli crowns, fresh or frozen
  • 2/3 cup tomatoes, diced
  • 2 tablespoon yellow onion, sliced
  • 1 1/2 teaspoon vegetable or olive oil
  • 1 tablespoon cider vinegar
  • 1/4 teaspoon black pepper
  • 1 Clove garlic, minced
  • 1/8 teaspoon dry mustard
  • 1/8 teaspoon basil flakes
  • 1/8 teaspoon oregano flakes
  • 1/8 teaspoon parsley flakes
  • 1/8 teaspoon crushed red pepper
  • 1/2 teaspoon Parmesan cheese, grated
  • 1 pound whole grain pasta, any shape
  • 1/4 cup carrots, shredded


Day Before Step 1:

  • Cook pasta per manufacturer’s instructions. Drain; rinse with cool water; drain, transfer to a non-aluminum container, cover, refrigerate.

Step 2:

  • Prepare Italian Dressing: stir together oil, vinegar, pepper, garlic, mustard, basil, oregano, parsley, red pepper, cheese; transfer to a covered glass or plastic container; refrigerate.

Step 3:

  • In a pot bring water to a boil.

Step 4:

  • Wash and trim broccoli.

Step 5:

  • Place broccoli into boiling water for about 2 minutes.

Step 6:

  • Remove and cool rapidly by running under cold water and placing into the refrigerator.

Day of Serving Step 1:

  • Wash and dice tomatoes; combine with pasta.

Step 2:

  • Peel and thinly slice onions; combine with pasta.

Step 3:

  • Add carrots and broccoli to pasta.

Step 4:

  • Pour Italian Dressing over all combined ingredients; toss gently to coat all ingredients, refrigerate in covered non-aluminum container.