Summer Fruit ‘n’ Veggie Pasta salad

Emily Rubin, RD, a Clinical Dietitian in the Jefferson Department of Gastroenterology and Hepatology, shares her recipe for a gluten free, antioxidant rich, high fiber, high protein, low carb pasta salad.

 Ingredients:                                          8 servings

  • 2 – 10 oz bags of   steam fresh original Zucchini lentil pasta
  • 1 cup cherry tomatoes, halved
  • 2 peppers yellow and red ( your favorite color ) , cut in half lengthwise then sliced
  • 1 cup sliced strawberries and blueberries
  • ¾ c. strawberry balsamic dressing
  • ½ c. grated parmesan
  • ½ c. feta cheese
  • 2 tbsp. freshly minced parsley
  • ½ tsp. garlic powder
  • ¼ tsp. paprika
  • ¼ tsp. freshly ground black pepper



  1. Cook pasta according to the package’s directions.
  2. Prep the veggies and fruit . Then in a medium bowl, whisk together the dressing, parmesan, parsley, garlic powder, paprika, black pepper.
  3. In the large pot, combine the pasta, veggies, and dressing. Stir until combined. Serve immediately or cover and refrigerate until ready to serve.


1 cup pasta

160 calories

9 grams protein

4 grams fat

25 grams carb


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