Pasta Salad with Mixed Vegetables - 3 Guiding Stars
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Three Guiding Stars icon Three Guiding Stars indicate the best nutritional value.

Technically, we recommend chilling this pasta salad before serving, but honestly? It’s amazing warm too, and if you’re looking for a good meal in a jiffy, warm pasta salad isn’t the worst way to go.


  • 12 oz. whole wheat farfalle
  • 1 Tbsp. olive oil
  • ¼ cup low-sodium chicken broth
  • 1 garlic clove, chopped
  • 2 onions, chopped
  • 3 tomatoes, diced
  • 1 lb. mushrooms, sliced
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 2 zucchini, shredded
  • ½ tsp. basil
  • ½ tsp. oregano


  1. Cook pasta according to the package directions. Drain and toss with oil.
  2. In a large skillet, heat the chicken broth over medium heat. Add the garlic, onions, and tomatoes. Cook until the onions soften (5-7 minutes).
  3. Add the remaining vegetables and sauté until tender-crisp (5-7 minutes). Stir in the basil and oregano.
  4. Toss the vegetable mixture with the pasta. Toss to mix evenly. Cover and chill about 1 hour.
Nutritional analysis per serving: Calories 215; Total Fat 3.5g (4% Daily Value); Saturated Fat 0.5g (3% DV); Trans Fat 0g; Cholesterol 0mg (0% DV); Sodium 15mg (1% DV); Total Carbohydrate 41g (15% DV); Dietary Fiber 6.5g (24% DV); Total Sugars 7g; Includes 0g Added Sugars (0% DV); Protein 9g; Vitamin D 0% DV; Calcium 4% DV; Iron 15% DV; Potassium 15% DV; Selenium 70% DV; Manganese 70% DV; Vitamin C 60% DV.
Recipe by Guiding Stars at
© 2021 Guiding Stars Licensing Company. All rights reserved. US Patent Nos. 7,974,881; 8,626,796