Mixed Vegetable Salad with Pasta


U.S. Metric Ingredients
12 oz 350 g Cooked ditalini pasta, cold
8 oz 225 g Cooked chickpeas or other dried beans, cold
6 oz 175 g Zucchini, medium dice, raw or blanched
6 oz 175 g Green beans, cooked, cut into ½-in. (1-cm) lengths
4 oz 125 g Red onions, small dice
3 oz 90 g Small pitted black olives
3 oz 90 g Celery, medium dice
2 oz 60 g Green bell pepper, medium dice
2 oz 60 g Red bell pepper, medium dice
2 tbsp 30 mL Capers, drained
2 oz 60 g Parmesan cheese, grated
12 fl oz 350 mL Italian Dressing
12 12 Lettuce leaves for underliners
12 12 Tomato wedges or cherry tomatoes



  1. Combine the pasta, beans, vegetables, and cheese in a large bowl. Toss to mix.
  2. No more than 1–2 hours before service, add the dressing and toss.
  3. Arrange the lettuce leaves on cold salad plates.
  4. Just before service, place a 4-oz (125-g) portion of the salad on each lettuce leaf.
  5. Garnish each salad with a tomato wedge.

Per serving: Calories, 290; Protein, 6 g; Fat, 22 g (67% cal.); Cholesterol, 5 mg; Carbohydrates, 18 g; Fiber, 4 g; Sodium, 420 mg.


Add 8 oz (225 g) diced or sliced salami, pepperoni, or mozzarella cheese to the salad mixture.