Pasta Salad

This light and delicious low sodium recipe packs in the flavor with loads of herbs. Substitute any herbs you prefer but I just love basil the best. A bed of arugula will make this meal complete and even more nutritious.

Prep time: 20 min

Ready in: 20 min

Yields: 10 (1/2 cup servings)


  • 1.5 cups of cooked whole wheat pasta
  • 1.5 cups broccoli florets
  • 1/2 cup sliced carrots
  • 1 cup yellow squash
  • 1/2 cup halved cherry tomatoes
  • 1 cup fresh basil leaves
  • 3 T balsamic vinegar
  • 1 T olive oil
  • 2 cloves minced garlic
  • 1/4 t black pepper
  • 2 T Goat Cheese
  • 1 teaspoon Chia Seeds


  1. Mix cooked pasta, broccoli, carrots, squash, tomatoes and basil leaves in a large bowl.
  2. In a separate bowl, mix the vinegar, oil, garlic, chia seeds and pepper. Pour over the pasta mixture. For the best flavor, do this the day before serving.
  3. Before serving, toss the pasta well and add the Goat cheese to the top. This  contains just 59 mg of sodium per 1/2 cup serving.