Summer Vegetable Pasta Salad

Name: Summer Vegetable Pasta Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8 1.5 cups each
Ingredients: 1/2 cup olive oil; 1/3 cup red wine vinegar; 1 Tbsp Dijon mustard; 1 tsp dried oregano; 1 clove garlic, minced; 3/4 tsp salt; 1/4 tsp freshly cracked black pepper; 12 oz. bowtie pasta; 2 roma tomatoes; 1 yellow squash; 1 zucchini; 1 broccoli crown; 1/2 red onion; 1 12oz. jar roasted red peppers; 1/2 cup chopped parsley

User Reviews

4.8

117 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings
8 1.5 cups each
Calories
330 kcal
Course
Side Dish, Main Course, Salad
Cuisine
American

Summer Vegetable Pasta Salad

Nancy Wheeler

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This light and fresh Summer Vegetable Pasta Salad is perfect for summer BBQs and potlucks, or your weekly meal prep.

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Ingredients

Servings

Vinaigrette

1/2 cup olive oil $1.28
1/3 cup red wine vinegar $0.53
1 Tbsp Dijon mustard $0.10
1 tsp dried oregano $0.10
1 clove garlic, minced $0.08
3/4 tsp salt $0.03
1/4 tsp freshly cracked black pepper $0.02

Salad

12 oz. bowtie pasta $0.79
2 roma tomatoes $0.63
1 yellow squash $0.75
1 zucchini $0.85
1 broccoli crown $1.07
1/2 red onion $0.19
1 12oz. jar roasted red peppers $1.99
1/2 cup chopped parsley $0.35

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Instructions

Make the vinaigrette first. Whisk together the olive oil, red wine vinegar, Dijon, oregano, minced garlic, salt, and pepper. Set the dressing aside.
Cook the bowtie pasta according to the package directions (boil 7-10 minutes or until tender), then drain in a colander. Rinse briefly to cool the pasta, then let it drain well.
While the pasta is cooking and draining, prepare the vegetables. Chop the tomatoes, squash, zucchini, broccoli, and parsley. Slice the roasted red peppers (drained) and the red onion.
Place the pasta and chopped vegetables in the largest bowl you have. Give the vinaigrette a brief whisk, then pour it over the salad. Stir the pasta and vegetables until everything is coated in dressing. Give it a taste and add salt or pepper, if needed. Serve immediately, or refrigerate until ready to eat.