Your current browser may be outdated and not fully supported by DinnerTime. Click here to learn about the recent versions of modern browsers.

Mark's Vegetarian Pasta Salad

Hearty, filling, and healthful. This vegetable-laden pasta salad does it all. Skill Level: Beginner

12 min Prep
12 min Total
price per Serving

Nutrition Facts

Amount Per Serving
Calories 471
Protein 17.0g
Total Carbohydrates 64.5g
Dietary Fiber 13.1g
Net Carbohydrates 51.4g
Sugar 10.5g
Total Fat 14.2g
Saturated Fat 6.4g
Trans Fat 0.0g
Cholesterol 5.0mg
Sodium 311.8mg
SmartPoints® 12.0


  • 12 ounces whole-wheat fusilli pasta
  • 1 1/2 cups carrot, chopped
  • 2 cups cauliflower, chopped
  • 2 cups fresh broccoli, chopped
  • 1/4 cup mixed nuts, no salt added
  • 1 1/2 cups canned kidney beans, low sodium, drained and rinsed
  • 3/4 cup Greek feta yogurt salad dressing
  • 1/4 cup pumpkin seeds
  • 1/4 cup hulled sunflower seeds
  • 1/4 cup raisins
  • 1 pinch salt, to taste
  • 1 dash ground black pepper, to taste


  1. Prepare pasta according to package directions.
  2. While the pasta is cooking, chop the vegetables and prepare the rest of the salad.
  3. In a large bowl, with space for tossing, combine all the vegetables and the dressing.
  4. Add the cooked pasta, toss to coat.
  5. Mix in the nuts seeds and raisins. Add salt and pepper to taste.
  6. Serve immediately, or place in the refrigerator for an hour to allow the flavors to mingle.

Price Per Serving based on average national price: excludes store savings and local grocery store pricing

Photo Credit: AJ