Summer Pasta Salad

I paired this salad with baked tofu for a very satisfying lunch. Whole grains, veggies, and a tangy dressing hit the spot.

Summer Pasta Salad

Ingredients:

12 oz whole wheat pasta
1 carrot, peeled and diced
1 bell pepper, seeded and diced
1 small cucumber, peeled and diced
1/4 red onion, diced small
2 tbsp capers
3 tbsp olive oil
4 tbsp red wine vinegar
1/2 tsp salt
1/4 tsp pepper
2 tsp dried basil
1/2 tsp oregano
1 tsp dried parsley

Directions:

Cook the pasta according to the package directions. While the pasta is cooking prepare your veggies and put them in a large bowl. Once your pasta is ready, drain it and let it cool a bit before adding it to the bowl with the veggies. Then add all the dressing ingredients: capers, olive oil, vinegar, salt, pepper, basil, oregano and parsley and toss.

For 8 servings. Nutritional information from caloriecount.about.com

Nutrition Facts

Serving Size 122 g

Amount Per Serving

Calories  219 Calories from Fat  58

% Daily Value*

Total Fat  6.5g 10%

Saturated Fat  0.8g 4%

Trans Fat  0.0g

Cholesterol  0mg 0%

Sodium  226mg 9%

Potassium  291mg 8%

Total Carbohydrates  35.0g 12%

Dietary Fiber  4.6g 19%

Sugars  3.3g

Protein  5.8g

Vitamin A 36% • Vitamin C 36% Calcium 3% • Iron 9%

Nutrition Grade B

* Based on a 2000 calorie diet