Ingredients:
- 2 cups whole-grain pasta (cooked and cooled)
- 1 bell pepper (diced)
- 1 cup cherry tomatoes (halved)
- ¼ cup black olives (sliced)
- 1 cup arugula
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- 2 tablespoons shaved Parmesan cheese
Instructions:
- In a large bowl, combine the cooked and cooled pasta, diced bell pepper, cherry tomatoes, black olives, and arugula.
- In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, salt, and pepper to make the dressing.
- Pour the dressing over the pasta salad and toss to combine.
- Top with shaved Parmesan cheese and serve chilled or at room temperature.
Why It’s Healthy:
This pasta salad features whole grains, which provide fiber to help stabilize blood sugar and support digestion. The fresh vegetables are loaded with antioxidants and vitamins, while the olive oil delivers heart-healthy fats. The small amount of Parmesan adds flavor without excessive sodium, making this a satisfying, DASH-friendly lunch.
Recipes from my book DASH Diet Cookbook for Beginners
