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Summer Vegetable Pasta Salad with Bone Broth

  • 15 min
    Prep Time
  • 25 min
    Total Time
  • 8 people
  • 288 per 1 serving


  • 1 pound uncooked shell shaped pasta or any other variety
  • 3 cups Pacific Foods® Organic Chicken Bone Broth with Sea Salt
  • 1 cup halved cherry tomatoes
  • 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


  • Step 1

    Add the 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 to 20 minutes. 

  • Step 2

    While pasta cooks and cools, chop fresh vegetables (cherry tomatoes, cucumber, bell peppers) and set aside. 

  • Step 3

    Prepare dressing for pasta salad: combine olive oil, red wine vinegar, dried herbs, and garlic. Whisk to combine.

  • Step 4

    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.

Calories 288
Total Fat 4 g
Sat. Fat 1.8 g
Trans Fat 0 g
Cholesterol 12 mg
Sodium 202 mg
Total Carb 46 g
Dietary Fiber 2 g
Sugar 3 g
Protein 12 g
Vitamin D 1 %DV
Calcium 7 %DV
Iron 13 %DV
Potassium 8 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.