This healthy veggie pasta salad recipe has sweet corn,tomatoes and green beans and tender pasta. It’s a Little Red Door Cancer Agency Door to Wellness Recipe.

Healthy Veggie Pasta Salad

A Little Red Door Cancer Agency

Door to Wellness Recipe

Last week in our Little Red Door Cancer Agency Door to Wellness cooking class we made use of seasonal veggies to make a hearty, yet healthy veggie pasta salad. This is a great meal served warm or cold and is a great make-ahead lunch. Best part is you can use what you have or that is in season from diced cucumbers to zucchini, yellow squash to peppers. Lots of color is the key!

I like to toss my trimmed green beans in the pasta water in the last minute or so of the boiling. Then I drain and rinse the whole thing in cold water. It saves time and doesn’t affect the pasta at all. We learned a new tip in class as well- cooking the corn (in the husk) in the microwave. Place 2-3 ears (husk and all) in the microwave for 3 minutes. When done, allow to cool just a bit. Cut off the stalk end with a knife and simply pull the husk and silks off. Corn is perfectly cooked and ready to cut off of the cob for this healthy veggie pasta salad.

We had a helper in this class and he shared that cutting the basil with scissors would be a great way for him to get involved in the kitchen making this healthy veggie pasta salad, and he was right!

Get the Door to Wellness healthy veggie pasta salad recipe HERE.

For more delicious and healthy veggie pasta salad recipes, check out my Pinterest boards!

Do you have any favorite healthy pasta salad recipes? Feel free to use the comments to let me know what they are!