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BC Sourdough Pasta and Vegetable Salad

8 servings

Nutritional Facts Per Serving

3.9 g
25.2 g
1.8 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 171
  • Fat 8.1 g 12 %
    • Saturated   1.1 g
    • + Trans 0 g 1 %
  • Cholesterol 0 mg
  • Sodium   75 mg 3 %
  • Carbohydrate 25.2 g 8 %
    • Fibre   1.8 g 7 %
    • Sugars   3.1 g
  • Protein 3.9 g
    • Vitamin A 3 %
    • Vitamin C 42 %
    • Calcium 2 %
    • Iron 6 %


  1. Bring a large of pot of water to a boil. Lightly salt the water. Add the pasta, return to a boil and cook until just tender (check package for suggested cooking time). Drain the pasta well, cool in ice-cold water, and then drain well again. 
  2. Combine the oil, vinegar, honey, salt and pepper in a large salad bowl. Add the pasta, cucumber, bell pepper, tomatoes, onions, basil and goat cheese, if using. Toss to combine and serve, garnished with a few pea shoots, if desired.

Recipe Options: Instead of radiatori, try another type of pasta, such penne or rotini. Instead of cucumber, use fresh zucchini in this recipe. Instead of cherry tomatoes, dice two larger on-the-vine tomatoes and toss them into the salad.

Serving Suggestions

This salad is nice to bring to a potluck, pack for a picnic, or to serve alongside an entrée you’ve barbecued, such as salmon, chicken, lamb, sausages and kebabs.

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