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This colorful, whole-grain pasta salad, chock-full of vegetables and fresh mozzarella cheese in an herb-garlic vinaigrette dressing, earns its name because of the way it holds up in a cooler pack, making it an ideal midday meal for toting to work or school.

From nutritionist and cookbook author Ellie Krieger.

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Ingredients

measuring cup

Servings: 4

Directions

  • Step 1

    Cook the pasta al dente according to the directions on the package. Drain, then transfer it to a large bowl, toss with 1 teaspoon of the oil and allow it to cool completely.

  • Step 2

    Whisk together in a small bowl the remaining 2 tablespoons plus 2 teaspoons of olive oil, the vinegar, oregano, basil, garlic, salt and black pepper to form a dressing.

  • Step 3

    Add the bell pepper, tomatoes, broccoli, mozzarella and dressing to the pasta, and toss to combine.

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    Nutritional Facts

    Per serving

    • Calories

      450

    • Fat

      21 g

    • Saturated Fat

      6 g

    • Carbohydrates

      47 g

    • Sodium

      590 mg

    • Cholesterol

      25 mg

    • Protein

      21 g

    • Fiber

      7 g

    • Sugar

      3 g

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    From nutritionist and cookbook author Ellie Krieger.

    Tested by Kara Elder.

    Published August 31, 2016

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