Roasted Garlic Pasta Salad with Fresh Herbs

This salad is perfect served at room temperature or chilled. The broth adds flavour and a great creamy texture to the pasta without any added fat. Stir in whatever vegetables are in season for extra crunch.

Products you'll need:

Campbell's® 30% Less Sodium Ready To Use Roasted Garlic Chicken Broth

Campbell's® 30% Less Sodium Ready To Use Roasted Garlic Chicken Broth

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  • 1 carton Campbell's® 30% Less Sodium Ready To Use Roasted Garlic Chicken Broth
  • 1 lb (454 g) short  pasta (such as gemelli or rotini)
  • 1/4 cup (60 mL) olive oil
  • 1 tbsp (15 mL) lemon zest
  • 1 tbsp (15 mL) cider or  white wine vinegar
  • 1 tbsp (15 mL) grainy  Dijon
  • 2 tsp (10 mL) honey
  • 1/2 tsp (3 mL) salt
  • 1/2 tsp (3 mL) fresh cracked  pepper
  • 1/4 cup (60 mL) fresh chopped  parsley
  • 1/4 cup (60 mL) chives
  • 1 cup (250 mL) peas
  • 1 cup (250 mL) sliced  radish
  • 1 cup (250 mL) micro-greens


  1. In a large saucepan, bring 3 1/2 cups (875 mL) of the broth to a boil. Add pasta and reduce heat to simmer, cover and cook, stirring occasionally, until most of the liquid has been absorbed and the pasta is al dente, about 10 minutes. Remove from heat and transfer to a large bowl.
  2. In a small bowl or measuring cup, pour the remaining broth and whisk together with the olive oil, lemon zest, vinegar, grainy Dijon, honey, salt and pepper. 
  3. Pour dressing over pasta and let cool completely. Toss with fresh herbs, peas, radishes and micro-greens.

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Amount Per Serving
Calories 410
Fat 11 g
Sodium 780 mg
Carbohydrate 67 g
Dietary Fibre 5 g
Protein 13 g

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