Summer Rainbow Pasta Salad (Vegan + High-Protein)

When the weather heats up, the last thing you want is a heavy meal that leaves you sluggish. That’s where this Summer Rainbow Pasta Salad comes in—a colorful, nutrient-packed dish that’s as beautiful as it is nourishing.

Loaded with crisp, colorful veggies, plant-based protein, and a simple zesty dressing, it’s a meal that satisfies without weighing you down. Perfect for meal prep, picnics, or quick weeknight dinners, this salad is:

• 🥗 Vegan & gluten-free optional
• 🌈 Full of fiber, antioxidants, and healthy fats
• 🧠 Designed to support hormone health, gut health, and energy levels in midlife

Whether you’re looking for a dish to bring to a BBQ or a meal-prep option for the week, this recipe is your go-to for feel-good summer eating.

🔪 Recipe: Summer Rainbow Pasta Salad (Vegan + High-Protein)

Ingredients:

For the Salad:

• 8 oz whole wheat or gluten-free pasta (fusilli, penne, or rotini)
• 1½ cups edamame (shelled, cooked)
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1 cup bell pepper, diced (any color)
• 1 cup shredded purple cabbage
• ½ cup shredded carrots
• ¼ cup red onion, finely diced
• ¼ cup fresh parsley or basil, chopped
• ¼ cup toasted pumpkin seeds (pepitas)

For the Dressing:

• 3 tbsp extra virgin olive oil
• 2 tbsp lemon juice
• 1 tbsp red wine vinegar
• 1 tbsp Dijon mustard
• 1 clove garlic, minced
• 1 tsp maple syrup or agave
• Salt & pepper to taste

Instructions:

1. Cook the Pasta:
   Cook pasta according to package instructions. Drain and rinse under cold water to stop cooking.
2. Prepare the Dressing:
   In a small bowl, whisk together olive oil, lemon juice, vinegar, mustard, garlic, maple syrup, salt, and pepper.
3. Assemble the Salad:
   In a large bowl, combine pasta, edamame, tomatoes, cucumber, bell pepper, cabbage, carrots, and onion. Toss with dressing until evenly coated.
4. Finish:
   Top with pumpkin seeds and fresh herbs. Serve immediately or store in the fridge for up to 4 days.

🌿 Protein Boosting Tips:

• Add an extra ½ cup of cooked quinoa (boosts protein + fiber)
• Swap pumpkin seeds for hemp hearts (adds omega-3s)
• Stir in cubed baked tofu or chickpeas for more protein

🔍 Nutrition Analysis (per serving, recipe serves 6):

• Calories: 330
• Protein: 14g
• Carbohydrates: 38g
• Fiber: 7g
• Fat: 14g
• Saturated Fat: 2g
• Sugar: 5g
• Sodium: 260mg