Recipe created by Alexa Sparkman, MA, RD, LD with Lidia Lopez, Tabitha Gonzalez, Larissa Sandoval, and Jaclyn Ward, UT nutrition students

Stuck needing a quick and easy side to bring to a party? This delicious pasta salad fits the bill…tastes even better if you make it the night before.

WHAT YOU NEED
5 quarts of water ($0.01)
1/4 teaspoon of salt ($0.01)
1 16-ounce package of whole wheat
penne pasta ($1.69)
5 ounces wild thymes tuscan tomato
basil vinaigrette ($2.72)
1/3 cup chopped fresh basil ($0.33)
Salt & Pepper to taste ($0.01)
1 pint cherry or grape tomatoes,
quartered ($2.99)
8 ounces fresh mozzarella ciligene,
quartered ($4.94)
1 cup fresh black olives, sliced ($2.49)

At Home Cost per Serving: $1.90
Restaurant Cost per Serving: $5.95


NUTRITION BREAKDOWN (PER SERVING)
Calories 182
Fat 12g
Sat. Fat 4g
Protein 8g
Sodium 396mg
Carbohydrates 12g
Fiber 6g


HOW TO MAKE IT
Bring water to boil in a large pasta pot. Add salt then add pasta and cook about 12 minutes. Drain and cool in a colander for 15 minutes. Put drained pasta in a bowl and add vinaigrette, basil, salt and pepper. Mix well to ensure pasta is fully coated. Add tomatoes, mozzarella, and olives, then toss gently. Serve warm or chill in the refrigerator for an hour to allow flavors to develop.

Makes about 8 one cup servings.


DID YOU KNOW?
Whole wheat pasta has about three times more fiber than regular pasta.
Most whole wheat pasta is made out of durum wheat.

Durum is the hardest of all wheat and has one of the highest protein contents.
High fiber foods may lower your risk for heart disease and diabetes.

Olives are a great source of vitamin E and antioxidants.

Olive trees can live to be 1,500 years old, the average life span is about 500 years.