Pharmacy Notices
Lunch | Side

Taste of Summer Pasta Salad

  • 15 Mins

    Prep Time

  • 10 Mins

    Cook Time

  • 8

    Servings

  • 432 Calories
  • 18g Fat
  • 61g Carbs
  • 13g Protein
  • Instructions & Tools

    Instructions

Ingredients

  • 8 Servings
  • 432 Calories
  • 18g Fat
  • 61g Carbs
  • 13g Protein
  • 25 Mins Total Time
  • 1 lb Short Cut Whole Wheat Pasta (bowtie, elbows, penne, rotini)
  • 1 Cup Fresh Basil, torn
  • ½ Cup Sharp Cheddar Cheese, shredded
  • ¼ Cup Extra Virgin Olive Oil
  • 2 Tbsp Lemon Juice
  • 1 Tbsp Fresh Chives, chopped
  • ⅛ Tsp Crushed Red Pepper Flake
  • Salt and Pepper, to taste
  • 4 Ears Corn, boiled, steamed, grilled or raw, kernels removed from cobb
  • 2 Cups Cherry Tomatoes, halved
  • 1 Avocado, diced
Recipe adapted from halfbakedharvest.com

Nourishment Note

Instructions

  • 8 Servings
  • 432 Calories
  • 18g Fat
  • 61g Carbs
  • 13g Protein
  • 25 Mins Total Time
  • 1

    Cook Pasta Bring a large pot of water to boil and cook pasta according to package directions. Drain and set aside.

  • 2

    Combine Ingredients with Pasta To a large serving bowl, add the basil, olive oil, cheddar cheese, lemon juice, chives, red pepper flake, and salt and pepper. Add the hot pasta to the bowl and stir very well to combine.

  • 3

    Add Corn, Tomatoes, Avocados, & Serve Add the corn kernels and cherry tomatoes. Stir to combine. Top with diced avocado and season with more salt and pepper, to taste. Enjoy!

Recipe adapted from halfbakedharvest.com

Allergen Swap

  • DDairy

    Omit cheese

  • GGluten

    Use a gluten-free pasta

Fatigue Buster

  • Cheese

    Purchase pre-shredded sharp cheddar cheese.

  • Lemon Juice

    Purchase pre-squeezed lemon juice.

  • Corn

    Use 2 cups thawed, frozen corn instead of cutting corn off the cobb.

There's plenty more delicious recipes to try!

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