Name: Summer Vegetable Pasta Salad Recipe
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 8 ounces rotini pasta or any short pasta; 1 small zucchini, sliced into half-moons; 1 small yellow squash, sliced into half-moons; 1 red bell pepper, diced; 1 cup cherry tomatoes, halved; 1/2 cup red onion, thinly sliced; 1/2 cup cucumber, diced; 1/4 cup black olives, sliced; 1/4 cup fresh basil, chopped; 1/3 cup feta cheese, crumbled; 1/4 cup olive oil; 2 tablespoons red wine vinegar; 1 garlic clove, minced; 1 teaspoon Dijon mustard; Salt and pepper, to taste

This Summer Vegetable Pasta Salad is the perfect dish for warm weather gatherings like BBQs, potlucks, or for a nutritious meal prep option. It's packed with fresh vegetables and tossed in a tangy homemade vinaigrette, offering a refreshing and satisfying meal.

Ingredients

Vinaigrette

½ cup olive oil
⅓ cup red wine vinegar
1 tablespoon Dijon mustard
1 teaspoon dried oregano
1 clove garlic, minced
¾ teaspoon salt
¼ teaspoon freshly cracked black pepper

Salad

12 oz. bowtie pasta
2 Roma tomatoes
1 yellow squash
1 zucchini
1 broccoli crown
½ red onion
1 12 oz. jar roasted red peppers
½ cup chopped parsley

Instructions

Prepare the Vinaigrette

Mix the Dressing:

In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, oregano, minced garlic, salt, and black pepper. Set aside.

Cook Pasta

Cook the Pasta:

Bring a large pot of water to a boil and cook the bowtie pasta according to package directions, usually 7-10 minutes, until tender. Drain in a colander and rinse briefly with cool water to stop the cooking process. Allow the pasta to drain well.

Prep Vegetables

Chop Vegetables:

While the pasta is cooking, prepare the vegetables. Chop the Roma tomatoes, yellow squash, zucchini, and broccoli into bite-sized pieces. Finely chop the parsley. Slice the roasted red peppers (drained) and red onion into thin strips.

Combine and Dress

Assemble the Salad:

In the largest mixing bowl you have, combine the drained pasta and all the chopped vegetables.
Give the vinaigrette another quick whisk and pour it over the pasta and vegetables.
Toss everything together until well coated in the dressing. Taste and adjust seasoning with extra salt or pepper if necessary.

Serving

Serve or Store:

The salad can be served immediately or refrigerated until ready to eat. It’s excellent for making ahead as the flavors meld together beautifully over time.

Equipment Needed

Chef’s Knife
Cutting Board
Large Pot for boiling pasta
Colander
Large Mixing Bowl
Whisk

Nutritional Information (per serving)

Serving Size: 1.5 cups
Calories: 330 kcal
Carbohydrates: 42 g
Protein: 9 g
Fat: 15 g
Sodium: 856 mg

Conclusion

This Summer Vegetable Pasta Salad is not only a vibrant and tasty dish but also versatile and easy to make. It's perfect for hot summer days when you crave something light yet filling. Whether you're hosting a gathering or just need a quick and healthy meal, this pasta salad is sure to please. Enjoy the burst of fresh flavors and the satisfying mix of textures in every bite!