This Florida Vegetable and Pasta Salad is a positively delicious blend of vibrant, crisp vegetables and tender pasta, all tossed together in a light, flavorful dressing. Perfect for a healthy lunch or as a side at your next barbecue, this salad is a refreshing way to enjoy Florida’s freshest produce. Its colorful presentation and delightful taste make it a favorite for any occasion.



  • 1 large Florida bell pepper, diced small
  • 1 pint Florida tomatoes, halved
  • 2 stalks Florida celery, diced small
  • 1 pound whole wheat pasta (your favorite)
  • 1/2 cup black olives, halved
  • 1/2 small red onion, diced small
  • 6 ounces sharp cheddar cheese, cubed
  • 1/2 cup pepperoncini, sliced thin
  • 3 tablespoons fresh parsley, chopped
  • Dressing
  • 1 cup plain Greek yogurt
  • 1/4 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1/2 lemon, juiced
  • 2 tablespoons all-purpose seasoning
  • Sea salt and fresh ground pepper, to taste

Cook pasta according to package instructions. Remove from heat, drain and set aside. In a small bowl combine yogurt, mayonnaise, vinegar, lemon juice and all-purpose seasoning. Stir to combine, taste and adjust seasoning as needed. In a large bowl, combine pasta and all other ingredients. Add dressing a third at a time (you may not need all of it). Serve immediately or chilled.

Fresh tip: Leftover dressing can be used on salads or as a sauce for other vegetables or protein.


Source: Fresh from Florida,