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Summer Vegetable Pasta Salad with Bone Broth

  • 15 min
    Prep Time
  • 25 min
    Total Time
  • 4 people


  • 1 pound shell shaped pastaor any other variety
  • 3 cups Pacific Foods™ Organic Chicken Bone Broth with Sea Salt
  • 1 cup cherry tomatoeshalves
  • 1 cucumber, diced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1/4 cup fresh basil leaves, roughly chopped
  • 1/4 cup fresh parsley, roughly chopped
  • 4 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried oregano leaves
  • 1/2 teaspoon dried basil leaves
  • 1 clove garlic, minced
  • 1/2 cup crumbled feta cheese


  • Add Pacific Foods Organic Chicken Bone Broth to a large stockpot and bring to a boil. Add pasta, reduce heat to a simmer, and cook pasta until al dente according to package directions. Drain pasta and add to a large bowl. Let pasta cool for 15-20 minutes. While pasta cooks and cools, chop fresh vegetables (cherry tomatoes, cucumber, bell peppers) and set aside. Prepare dressing for pasta salad: combine olive oil, red wine vinegar, dried herbs, and garlic. Whisk to combine. Add diced vegetables and fresh herbs to pasta. Drizzle pasta with dressing and stir to combine. Top pasta salad with feta cheese and stir to combine. Serve pasta immediately or chill before serving.