I feel that pasta salads are so versatile. You boil pasta, mix a few well combined ingredients and you have a meal. This whole wheat pasta salad is one of those zero fuss salads that can solve you a lunch box meal, a quick lunch or a light dinner. It has cherry tomatoes, mozzarella, broccoli and black olives. That’s it. Done. It’s super healthy, super easy and it’s pretty 😊.
For this salad I chose whole wheat penne even though I’m not a big fan of wheat pasta. That earthy taste is not my favorite thing, but I don’t mind eating it once in a while. Because I know whole wheat pasta it is healthier than regular white pasta, it is one of those times where I choose health over taste. And it is OK. Also, any other type of short pasta such as rottini, fusilli, campanelle, etc. would be a good option of this salad.
For this salad I used bocconcini mozzarella balls which are small balls the size of an egg, but you can definitely use any other type of mozzarella like little pearls cut in half, or an ovoccine cut into bite size pieces. Whatever you have in hand will be fine.
For the dressing I went with just simple good quality extra virgin olive oil, but by all means feel free to prepare another dressing of your taste for it. Some ideas I can think that would go well with this whole wheat pasta salad are a classic balsamic vinaigrette, a white wine vinaigrette with oregano and maybe a mustard vinaigrette… you pick!
If yo want a healthy go to pasta salad this might be your new best friend. Or it can also be a good potluck healthy salad from now on. Just try it and let me know!
Super healthy no fuss whole wheat pasta salad with tomatoes, broccoli, mozzarella and black olives.
3/4 lb whole wheat penne
2 cups (1 pint) cherry tomatoes
4 bocconcini mozzarella balls *
4 oz black olives
1 small broccoli head
Extra virgin olive oil
Boil the pasta in salted water according to the manufacturer’s instructions. Once done, add a bit of olive oil and let cool.
Cut the broccoli in small florets and boil it in salted water for 3 min. Transfer to a bowl with ice water to reduce the temperature and stop the cooking process.
Cut the cherry tomatoes in half.
Slice the olives and cut the mozzarella in bite size pieces.
Toss everything together and coat well with olive oil. Adjust salt if necessary.
You can use any type of short pasta: rottini, fusilli, campanelle, etc.
Obviously, regular pasta will work as well.
Bocconcini mozzarella balls are small balls the size of an egg. You can definitely use the other types of mozzarella balls like little pearls cut in half, or any other form of mozzarella cut into bite size pieces.