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)
Ingredients
- 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
Instructions
- Mix cooked pasta, broccoli, carrots, squash, tomatoes and basil leaves in a large bowl.
- 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.
- 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.