Week 4 Recipe + Handout (2026 National Nutrition Month)

Ingredients

1 box Barilla Protein + Cellentani pasta

1 16 fl oz bottle Zesty Italian dressing

1 8 oz package of Fresh Mozzarella pearls

1 5 oz bag pepperoni minis

1 pint cherry tomatoes, halved

1 orange bell pepper, chopped

1 green bell pepper, chopped

1 cucumber, quartered

1 cup carrots, chopped salt to taste

Pasta Salad

Instructions

1.Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions (about 8–10 minutes), until tender Drain and rinse under cold water to cool completely

2. While the pasta cooks, halve the cherry tomatoes, chop the bell peppers, quarter and slice the cucumber, and chop the carrots

3.Transfer the cooled pasta to a large mixing bowl. Add the tomatoes, bell peppers, cucumber, carrots, mozzarella pearls, and mini pepperoni

4.Pour the Italian dressing over the pasta mixture. Toss well until everything is evenly coated.

5 For best flavor, cover and refrigerate for at least 30 minutes before serving.

WHAT PRODUCE IS IN SEASON?

SPRING Summer

Bell Peppers

Broccoli

Cabbage

Carrots

Celery

Onions

Cucumbers

Corn

Tomatoes

Carrots

Celery

FALL WINTER

Bell Peppers

Broccoli

Carrots

Cauliflower

Celery

Onions

Cabbage

Carrots

Celery

Brussel Sprouts

Onions

scan for a complete list