Dietitian-Approved Summer Recipe: Vegetarian Pasta Salad

Patty Coleman, Levy’s Registered Dietitian, knows how to make healthy foods taste delicious, and she’s sharing her tips with us in our summer series. Her go-to recipes allow us to keep our BBQ staples on repeat, while incorporating nutritious ingredients onto every plate. Pairing dishes with veggie-centric sides add balance to the barbeque and keep you full longer. Test out the first of Patty’s favorite hot-weather combinations by following her instructions below:

Vegetarian Pasta Salad:


  • 2 cups prepared Ditalini pasta (chilled)
  • 1 can chickpeas, drained and rinsed
  • 1 pint grape tomatoes, halved
  • 8 oz. fresh mozzarella pearls
  • 1/2 cup pepperoncini, sliced
  • 1/2 cup olive oil
  • 1/2 cup red wine vinegar
  • Kosher salt, pepper, and basil to taste (Serves 4)


Place pasta, chickpeas, tomatoes, mozzarella, and pepperoncini in a large mixing bowl. Pour olive oil and vinegar on top, and season to taste. Toss all the ingredients together and serve.