Picnic Party Pasta Salad

Jackie Newgent, R.D.


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Makes 6 servings

8 ounces dry whole wheat rotini, farfalle, or rotelle pasta

3 tablespoons white wine vinegar

1/4 cup canola or vegetable oil

2 cloves garlic, minced

1/2 teaspoon sea salt, or to taste

1/2 teaspoon freshly ground black pepper, or to taste

1 cup small pieces brocolli florets

3/4 cup halved grape tomatoes (4 ounces)

1/4 cup finely diced red onion

3 tablespoons chopped fresh flat-leaf parsley

2 tablespoons chopped fresh basil


In a large saucepan, bring 7 cups of water to a boil over high heat. Add a pinch of salt, if desired. Add the pasta and bring back to a boil. Cook according to package directions. (Alternatively, cover with a lid and turn off the heat. You’ll save energy if you “lid cook”– cook covered while the burner is off — until the pasta is al dente, about 8 minutes for dry whole wheat pasta.) Drain the pasta and place it back into the pan along with 10-12 large ice cubes. Toss or stir until ice is melted and pasta is slightly cooled. Drain well.

Meanwhile, whisk the vinegard, oil, garlic, salt, and pepper in a large serving bowl.

Stir the drained pasta into the vinaigrette in a serving bowl. Stir in the broccoli, tomatoes, onion, parsley, and basil. Adjust seasoning and serve cool or at room temperature.

Per Serving:

Calories: 220

Carbohydrates: 30 g

Fat: 10 g

Protein: 6 g

Fiber: 4 g

Active Time: 25 minutes

Total Time: 25 minutes