July’s Bounty Pasta

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July’s bounty of vegetables, herbs, and fruits come together in this colorful pasta dish with a surprising flavor twist (cantaloupe!). Whether you gather the best of summer from a Farmers’ Market or from your own garden, this easy dish showcases the beauty of plant-based eating.

vegan july pasta salad recipe garden dish

 

July's Bounty Pasta

By June 25, 2014

Ingredients

  • 1 16 oz pkg - whole-grain rotini pasta (spiral or corkscrew pasta)
  • 1 10 oz pkg - cherry tomatoes, halved
  • 5 cups - chopped broccoli florets
  • 1 medium - red pepper, chopped
  • 6 medium - fresh basil leaves, finely sliced
  • 5 sprigs - fresh dill, finely chopped
  • 2 medium - lemons, juiced
  • 1/2 medium - cantaloupe, cut into bite-size pieces

Instructions

  1. Cook the pasta according to the package directions. Drain and set aside.
  2. Meanwhile, cook the broccoli in a saucepan of boiling water just until tender. You can also cook it in a microwave-safe bowl, covered, for a few minutes until tender. Drain and set aside.
  3. While the pasta is still hot, stir together the pasta, tomatoes, broccoli, red pepper, basil, dill, lemon juice, and cantaloupe. Salt to taste.

Nutrition Information

Nutrition (per serving): 522 calories, 79% calories from carbohydrates, 14% calories from protein, 6% calories from fat, 18.1g fiber.

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