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5.0 from 3 votes

20-Minute Rainbow Veggie Pasta Salad

A vibrant Rainbow Veggie Pasta Salad that's ready in just 20 minutes!

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 8 servings
Course: Dinner
Cuisine: Italian

Ingredients

  • 16 oz box of farfalle pasta
  • 1 tablespoon salt (for the pasta water)
  • 1 cup cherry tomatoes, cut in half
  • 1 small yellow zucchini, cut in half vertically then thinly sliced
  • 1 small green zucchini, cut in half vertically then thinly sliced
  • 1 broccoli crown, cut into tiny bite-sized pieces
  • 1 small red onion, thinly sliced
  • 1/2 cup roasted red peppers, thinly sliced
  • 1 orange pepper, chopped into bite-sized pieces
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh basil, chopped
  • 1 and 1/2 cups pesto

Instructions

    Cup of Yum
  1. Bring a large pot of water to a boil. Add the salt, stir, then add in the pasta. Boil, stirring occasionally, for 10-11 minutes, or until al dente. Drain in a colander and run the pasta under cold water for a few minutes.
  2. While you’re waiting for the pasta, prepare the vegetables and the dressing!
  3. Cut the veggies as indicated in the ingredient list.
  4. Once the pasta has cooled, transfer it to a large serving bowl. Add in the chopped vegetables and half of the pesto. Stir until everything is well mixed, and add more pesto as needed.
  5. Serve at once or refrigerate until ready to eat. Will keep, stored in the fridge, for 4 days.