Summer Pasta Salad with Vinaigrette – Highest Potassium Version

The Cooking Doc®
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Course Side Dish
Servings 6
Calories 484.07 kcal


  • For the Dressing:
  • 1 teaspoon dried oregano
  • 1 garlic clove crushed
  • 1/4 teaspoon salt
  • ¼ cup red wine vinegar
  • ¾ cup extra virgin olive oil
  • For the Salad:
  • 1 pint cherry tomatoes halved
  • 2 large carrots diced (about 1/2 cup)
  • 1 large yellow bell pepper diced (about 1 cup)
  • 4 stalks of celery chopped about 1/2 cup)
  • 1 head of broccoli blanched for 3 minutes and then cooled and chopped (1/2 cup)
  • 1/4 small red onion diced (about 1/4 cup)
  • 1/2 cup chopped flat leaf parsley
  • 1/2 cup chopped fresh basil
  • 1 pound cooked and cooled whole wheat elbow pasta or pasta shape of choice (quinoa noodles)


  • In a small bowl or jar with tight fitting lid place the oregano, garlic, salt and vinegar. Whisk or shake until well combined. Add the olive oil and whisk or shake again until well combined. The dressing will naturally settle as it sits, so give it a good whisk or shake before serving.
  • In a large bowl combine the cooked pasta, tomatoes, carrots, celery, bell pepper, broccoli, red onion, parsley and basil. Pour over the dressing and stir to combine. Let sit at least 30 minutes for the dressing to absorb and the flavors to combine. Serve at room temperature.


To make a meal add beans or chicken
For a lower carbohydrate and more diabetic friendly version, eat only a 3/4 cup serving size


Serving: 2.5CupsCalories: 484.07kcalCarbohydrates: 54.25gProtein: 16.82gFat: 23.89gSaturated Fat: 2.89gSodium: 163.24mgPotassium: 865.28mgSugar: 4.09gCalcium: 146.09mgMagnesium: 30.5mgPhosphorus: 220.01mg
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