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!
Summer Vegetable Pasta Salad Recipe
- Total Time: 1 hour 30 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
This Summer Vegetable Pasta Salad is a fresh, vibrant dish packed with seasonal vegetables and tossed in a light dressing. It’s the perfect complement to any barbecue or picnic.
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
- ½ cup red onion, thinly sliced
- ½ cup cucumber, diced
- ¼ cup black olives, sliced
- ¼ cup fresh basil, chopped
- ⅓ cup feta cheese, crumbled
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- 1 garlic clove, minced
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
Instructions
- Cook the pasta according to package instructions until al dente. Rinse under cold water and drain.
- In a large bowl, combine the cooked pasta, zucchini, yellow squash, red bell pepper, cherry tomatoes, red onion, cucumber, and black olives.
- In a small bowl, whisk together olive oil, red wine vinegar, minced garlic, Dijon mustard, salt, and pepper to make the dressing.
- Pour the dressing over the pasta and vegetables, tossing to coat evenly.
- Gently stir in the chopped basil and crumbled feta cheese.
- Chill in the refrigerator for at least 1 hour to allow flavors to meld.
- Serve chilled or at room temperature.
Notes
- Add protein like grilled chicken or chickpeas to make this salad a hearty meal.
- Swap out any vegetables based on availability and preference. Artichoke hearts or sun-dried tomatoes also make great additions.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 4g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 10mg
Leave a Reply