Mixed Vegetable Salad with Pasta

Name: Mixed Vegetable Salad with Pasta
Ingredients: cooked ditalini pasta, cold; cooked chickpeas; dried beans; zucchini; green beans, cooked, cut into ½-in. (1-cm) lengths; red onions, small dice; pitted black olives; celery; green bell pepper, medium dice; red bell pepper, medium dice; capers; parmesan cheese, grated; lettuce leaves for underliners; tomato wedges; cherry tomatoes

Preparation info

Portions:
12

Difficulty
Easy

Appears in

Professional Cooking

By Wayne Gisslen

Published 2025

About

Ingredients

U.S.	METRIC	INGREDIENTS
12 oz

Pasta
Vegetarian

Method

Combine the pasta, beans, vegetables, and cheese in a large bowl. Toss to mix.
No more than 1–2 hours before service, add the dressing and toss.
Arrange the lettuce leaves on cold salad plates.
Just before service, place a 4-oz (120-g) portion of the salad on each lettuce leaf.
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.