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
- 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
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.
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
Keywords: summer vegetable pasta salad, pasta salad recipe, easy summer salad
