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Summer Vegetable Pasta Salad

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

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

Ingredients

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

Instructions

    Cup of Yum
  1. Make the vinaigrette first. Whisk together the olive oil, red wine vinegar, Dijon, oregano, minced garlic, salt, and pepper. Set the dressing aside.
  2. 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.
  3. 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.
  4. 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.

Nutrition Information

Serving 1.5cups Calories 330kcal (17%) Carbohydrates 42g (14%) Protein 9g (18%) Fat 15g (23%) Sodium 856mg (36%) Fiber 5g (20%)

Nutrition Facts

Serving: 81.5 cups each

Amount Per Serving

Calories 330

% Daily Value*

Serving 1.5cups
Calories 330kcal 17%
Carbohydrates 42g 14%
Protein 9g 18%
Fat 15g 23%
Sodium 856mg 36%
Fiber 5g 20%

* Percent Daily Values are based on a 2,000 calorie diet.