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Whole Wheat Pasta Salad With Roasted Garlic and Balsamic Vinaigrette

By: Donna Chaffins | Date: June 17, 2008 | Categories: Recipes

Here is another light, healthy and easy summer recipe for you to try.  As I've mentioned before I really don't like doing a lot of cooking in the summer, it's just too hot.  Also, when the weather is hot and muggy I don't have much of an appetite for heavy foods; so I'm always on the lookout for lite recipes.   If you are looking for a summer salad recipe try out this whole wheat pasta salad with roasted garlic and balsamic vinaigrette dressing out.


1 pound dry whole-wheat pasta
1 cup sliced ripe black olives
1 pint of cherry tomatoes, halved
2-cup broccoli florets, small
½ green pepper, julienne
½ red pepper, julienne
½ yellow pepper, julienne
½ red onion, julienne
3 green onions cut on the bias, thin
1-cup fat free feta cheese


2 cups olive oil
1 cup balsamic vinegar
4 cloves roasted garlic, mashed
2 Tablespoons fresh minced parsley
2 Tablespoons fresh minced oregano
2 Tablespoons fresh minced basil
2 Tablespoons fresh minced thyme
1 Tablespoon honey
Salt and pepper to taste


Cook pasta according to package, drain and run under cool water until no longer hot, allow to drain completely.

In a mixing bowl add balsamic, garlic, honey and herbs. Let set for a minute to allow ingredients to bloom. Incorporate oil slowly, mixing with a wire whisk. Hold for later use. If you like you vinaigrette thicker, do all of the above in a blender or food processor.

Combine pasta, olives, tomatoes, peppers, onions and feta in a large bowl add vinaigrette a small amount at a time (1/4 cup) until you get the desired taste. (Some will like more than others).

Vinaigrette yields about 3 ½ cups.

Serves 4-6

If you try it out let us know how you liked it or if you have a summer salad recipe, please share it with us.  Hope to hear from you!  Enjoy Life!!!

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