Healthy Garden Pasta Salad

  • Yield 6-8 servings

Light and bright pasta salad loaded with extra vegetables.

Healthy Garden Pasta Salad Recipe
McKel Hill


1 pound (1 16oz box) brown rice fusilli pasta (or favorite type of noodle)
1 can (15oz.) chickpeas, well rinsed
2 cups fresh raw vegetables, chopped (try carrots, bell peppers, broccoli, cucumbers, and/or tomatoes)
1/4 cup pumpkin seeds
1/2 avocado, cut into chunks
Juice of 2 lemons


  1. Boil the pasta according to package directions, which will vary if you’re using gluten-free pasta or whole-wheat pasta. Set aside to cool.
  2. Toss remaining ingredients with pasta until coated. Enjoy at room temperature, cold, or warm.

See more Healthy Pasta Salads from McKel Hill and visit her at Nutrition Stripped.



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