Print Recipe

Primavera Pasta Salad

Primavera Pasta Salad

A heart-healthy pasta salad served cold.


  • 8 ounces whole wheat rotini
  • 1 small red bell pepper, cut into strips
  • 1 small green bell pepper, cut into strips
  • 1 can black olives, pitted and drained
  • 8 ounce jar marinated artichoke hearts, undrained
  • 1 cup broccoli, cooked and drained
  • 3 cloves garlic, minced
  • 1 teaspoon oregano
  • 1 teaspoon rosemary
  • 1/4 to 1/3 cup balsamic vinegar
  • 1/2 cup shredded Parmesan or Asiago cheese


  1. Cook pasta according to directions on package; drain and rinse under cold water.
  2. Put pasta in a large mixing bowl.
  3. Mix in all remaining ingredients; toss well.
  4. Serve at room temperature or refrigerate for 2 to 3 hours and serve.

Yield: 6 servings

228 calories/serving

Nutritional analysis: One serving provides approximately: 228 calories, 10 g protein, 38 g carbohydrates, 6 g fiber, 6 g fat (2 g saturated), 8 mg cholesterol, 43 mcg folate, 2 mg iron and 251 mg sodium

Recipe and photo credit: Wheat Foods Council

The Terms of Use for this website require you to allow advertisements on this website to load; you are requested to kindly disable your ad blocker or whitelist

Facebook Group
Click on me!

Follow us on Pinterest

Leftovers Recipes and Tips