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 oregano; 1 clove garlic; 3/4 tsp salt; 1/4 tsp black pepper; 12 oz. bowtie pasta; 2 Roma tomato; 1 yellow squash; 1 zucchini; 1 broccoli; 1/2 red onion; 1 oz. jar red bell pepper; 1/2 cup parsley

User Reviews

4.8

78 reviews

Excellent

Prep Time
20 mins
Cook Time
15 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 pasta salad combines cooked bowtie pasta with fresh summer vegetables like tomatoes, yellow squash, zucchini, broccoli, red onion, and roasted red peppers, all tossed in a bright red wine vinaigrette flavored with Dijon, oregano, and garlic. The dressing coats the salad evenly, creating a refreshing and colorful dish suitable for warm weather.

Description

Summer Vegetable Pasta Salad comprises bowtie pasta cooked until tender and drained well, then combined with chopped tomatoes, yellow squash, zucchini, broccoli florets, sliced red onion, roasted red pepper strips, and fresh parsley. The accompanying vinaigrette is made by whisking olive oil, red wine vinegar, Dijon mustard, dried oregano, minced garlic, salt, and freshly cracked black pepper. This dressing is poured over the pasta and vegetables and tossed thoroughly to ensure even coating.

The mix of crisp fresh vegetables with the tangy, herbaceous vinaigrette balances the richness of the olive oil and the natural sweetness of the veggies, producing a flavorful, textured salad. It can be served immediately or chilled, making it flexible as a side dish or light main course in warm weather meals.

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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 oregano $0.10, dried
1 clove garlic $0.08, minced
3/4 tsp salt $0.03
1/4 tsp black pepper $0.02, freshly cracked

Salad

12 oz. bowtie pasta $0.79
2 Roma tomato $0.63
1 yellow squash $0.75
1 zucchini $0.85
1 broccoli $1.07, crown
1/2 red onion $0.19
1 oz. jar red bell pepper $1.99, roasted
1/2 cup parsley $0.35, chopped

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Instructions

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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.