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Whole Foods Pasta Salad Recipe

Pasta salad is an easy-to-make meal that’s sure to be a hit at your next potluck. It’s also a great way to use up those leftover pasta tubes.

A creamy Parmesan dressing is the perfect base for this Whole Foods recipe. Spinach, roasted red peppers and smoked mozzarella round out this colorful dish.


Unlike most pasta salads, this one is full of fresh vegetables. The list of veggies includes baby lima beans, red kidney beans, corn, carrots and bell peppers (fresh or frozen).

This recipe is also packed with protein thanks to the chickpeas. They are a neutral-flavored addition and add some texture, making this a satisfying meal on its own.

To start, you’ll need to cook the pasta according to the package directions. While it’s cooking, prepare the dressing.

Next, grill your veggies. This is a quick and easy way to get extra flavor into the salad, so if you have time, give it a try!

If you don’t have a grill, simply roast the vegetables in the oven. Be sure to let them cool before adding them to the pasta.

Once the veggies are roasted, chop them up to use in this whole foods pasta salad. You can add as many or as few veggies as you like.

Then, add the smoked mozzarella and grated Parmesan cheese to the salad and mix it all together. Finally, pour the dressing over the salad and toss well.

This is a super easy and delicious vegetarian pasta salad. It’s perfect for potlucks, picnics and BBQs. It can be served at room temperature or chilled for a refreshing light lunch.

It’s quick and easy to make and can be made ahead of time so it’s ready to enjoy at a moment’s notice! You can even make it up to two days in advance and keep it in the fridge.

The ingredients are simple, and the vinaigrette is vegan, using everyday items. It’s made with olive oil, apple cider vinegar, oregano, garlic powder and salt and pepper.

If you are looking for a healthy pasta salad recipe that’s ready in under 30 minutes, this one is the answer! It’s loaded with colorful, fresh veggies and has a delicious, easy-to-make dressing. It can be served at room temperature or kept in the refrigerator for a few days, so it’s great for weekly meal prep! It’s also a great choice for anyone trying to follow a low carb diet.


There are several key ingredients to this recipe, but the main star is the dressing. A well-balanced mix of mayonnaise, vinegar, roasted garlic and Parmesan cheese will do the trick. The best part is that this dressing can be made ahead of time and will keep for a week in the fridge.

The secret to a successful pasta salad is to make sure you use a good quality penne or cavatappi pasta that will stand up to the hefty amount of sauce and cheese. The pasta needs to be drained and rinsed with cold water before adding it to the mixing bowl.

While we’re on the topic of pasta, why not save the liquid gold that is cooked pasta water? It will add a nice silky sheen to your sauce and make it taste even better. A small splash of kosher salt or table salt will do the trick too. The best thing about this whole foods pasta salad is that it can be whipped up in less than 30 minutes, which makes it an ideal lunch for the modern busy family.


Smoked mozzarella is a big game changer when it comes to pasta salads. It adds texture and interest while allowing the sauce to shine without overpowering the dish. The trick here is to buy a good quality smokey cheese and be patient.

Aside from the smoked mozzarella, you’ll need a sturdy pasta such as penne or rigatoni, a bit of mayo, a splash of greek yogurt and a little red wine vinegar to make the sauce shine. A hefty pinch of pepper and some fresh herbs round out the equation.

One of the best parts about this whole foods pasta salad recipe is that it can be made ahead and stored in the refrigerator for up to two days. This makes it the perfect potluck dish for a summer party.

This recipe is a little time consuming, but the result is a salad that is sure to impress your guests and spark some serious conversation. This is also a recipe you can make a day in advance if you plan accordingly. Its a great way to test out a new recipe before you share it with your friends and family. The most important thing is to get the ingredients on hand to avoid a mad dash when you hit the kitchen.


Pasta salad is a versatile dish that can be made with many different ingredients. It may be as simple as cold pasta mixed with mayonnaise (a macaroni salad), or as elaborate as several types of pasta tossed together with a vinaigrette and a variety of fresh, preserved or cooked ingredients.

The main components of a pasta salad include pasta, vegetables, herbs and cheeses. There are also a range of dressings available for use, from creamy mayo based to garlic and herb with olive oil, and herby pesto vinaigrette to classic Italian dressing.

To make this pasta salad, you’ll need to cook the pasta according to the package directions and drain it. Once drained, you’ll want to cool it off before adding the other ingredients. This will prevent the pasta from becoming mushy and dry when tossed with the dressing.

You’ll need to prepare the pasta salad 8 to 12 hours before you plan on eating it so the flavors can build and get stronger. You can enjoy the dish right after it’s assembled, but you’ll be surprised at how much better it is as the flavors get to know each other and come together.

When you’re ready to eat this whole foods pasta salad, all you have to do is assemble the ingredients in a large bowl or pot. Then, pour the dressing over the top and mix it all together well.

For a quick dinner, this pasta salad is a great option. It’s also a good way to get your family to eat healthy and fresh ingredients!

To make the dressing, whisk together mayonnaise, greek yogurt, lemon juice, garlic, mustard, salt and pepper in a small bowl. Then, add the parsley and mix until incorporated.

Once you’re done making the dressing, add the parsley and a pinch of black pepper to the pasta salad and mix until everything is coated. This recipe is great served immediately, but you can also make it ahead and refrigerate it up to 5 days before serving.

This is a hearty salad, so feel free to add shredded chicken or diced rotisserie chicken to it for more protein. You can also use a variety of vegetables in this salad, including broccoli, carrots, cucumbers and tomatoes.

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