Whole Wheat Summer Pasta Salad

My favorite recipes are those that have been handed down from family & friends. This recipe comes from my mom. This is the perfect side dish for dinner or to bring to a pitch-in. Even though the dish contains oil, it’s not oily like most pasta salad dishes. It’s light & very flavorful. If you are serving it outdoors, be sure to put your bowl in an ice bath or cooler.


  • 1 box whole wheat pasta
  • 1 small cab of sliced black olives
  • 1 1/2 cups celery
  • 3/4 cup diced onion
  • 1 green bell pepper
  • 1/3 cup lemon juice
  • 1/3 cup vegetable oil
  • 1 cup light mayo (or veganaise)
  • 2 tbsp season salt
  • 1 1/2 tbsp Accent seasoning
How to Make:
  • Boil your water in a large pot … Cook the pasta until al dente. 
  • In large bowl, mix together mayo, seasoning, lemon juice & oil. Toss in vegetables.
  • Drain pasta & rinse with cold water.
  • Add pasta to veggie/sauce mixture & combine. 
  • Cover and refrigerate for at least 12 hours. Keeps up to a week.

One response to “Whole Wheat Summer Pasta Salad

  1. Yum. I adore wholewheat pasta salads! Hand-me-down recipes are ALWAYS the best, simply because they are so tried and tested… if they make it as far as you, you know they must be good.

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