Summer Vegetable Pasta Salad

$7.59 recipe / $0.95 serving

I’ve been craving pasta salad lately so onto the menu it went. In effort to up my vegetable intake, I packed this salad as full of all of the veggies that I possibly could. I’m happy to say, it worked. This pasta salad was so good that I’ve been eating it about twice a day!

Don’t be intimidated by the long ingredient list, this salad comes together really quickly. Use whatever vegetables you can get your hands on but I find that it helps to try to hit most of the colors of the rainbow (the prettier the salad, the more appetizing). I also had about 2/3 of a jar of roasted red peppers in my fridge left over from my hummus pizza, so I sliced ’em up and threw them in there as well, but that is entirely optional.

Summer Vegetable Pasta Salad

Summer Vegetable Ppasta Salad

5.0 from 6 reviews
Summer Vegetable Pasta Salad
 
Prep time
Cook time
Total time
 
Total Cost: $7.59
Cost Per Serving: $0.95
Serves: 8
Ingredients
  • 12 oz. bow tie pasta $1.39
  • 2 medium roma tomatoes $0.61
  • 1 medium summer squash $0.39
  • 1 medium zucchini $0.39
  • 1 medium broccoli crown $1.27
  • ½ medium red onion $0.57
  • ⅔ (15 oz.) jar roasted red peppers $1.34
  • ½ bunch parsley $0.49
VINAIGRETTE
  • ¼ cup vegetable oil $0.16
  • ¼ cup olive oil $0.44
  • ⅓ cup red wine vinegar $0.21
  • 1 Tbsp dijon mustard $0.06
  • 1 tsp dried oregano $0.05
  • 1 tsp minced garlic $0.12
  • ¾ tsp salt $0.05
  • to taste fresh cracked black pepper $0.05
Instructions
  1. Bring a large pot of lightly salted water to a boil. Add the pasta and boil for 5-7 minutes or until tender. Drain in a colander.
  2. While you’re waiting for the pasta water to boil and the pasta to cook, prepare the vegetables (squash, zucchini, broccoli, tomato, onion, parsley, red pepper). Give the vegetables a good wash and then cut into bite sized pieces (onions and red pepper thinly sliced; parsley removed from stems and chopped).
  3. While the pasta is cooling, prepare the vinaigrette. In a small bowl whisk together the vegetable oil, olive oil, red wine vinegar, dijon mustard, oregano, minced garlic, salt, and pepper.
  4. Combine the cooked pasta, chopped vegetables, and vinaigrette. Stir until everything is well mixed and coated with vinaigrette. Serve immediately or refrigerate until ready to eat.

 

summer vegetable pasta salad

Step By Step Photos

bow tie pastaboil pastadrain pastaCook the pasta in lightly salted water according to the package directions. Drain in a colander.

raw vegetableschopped vegetablesWhile the pasta is cooking, wash and chop your vegetables. Cut everything into small, bite sized pieces. I find it helpful to remind myself to cut the broccoli smaller than I would expect… super large chunks of broccoli throw off the balance of the salad! The onions and red peppers were thinly sliced and I just gave the parsley leaves a good chop.

vinaigrette ingredientswhisked vinaigretteOnce the veggies are chopped and the pasta is drained and cooling, mix up the vinaigrette. It’s super easy, just whisk together the oils, red wine vinegar, dijon, oregano, garlic, salt, and pepper. Done.

mix pasta saladTransfer the mostly cooled pasta (just make sure it’s not piping hot) to a very large bowl and pour the vinaigrette over top.

chopped vegetablesAdd the chopped vegetables…

mix vegetable saladStir it all together until everything is well mixed and coated with vinaigrette. Could you ask for anything prettier? Either serve immediately or refrigerate until ready. I like to refrigerate at least a half hour to let the flavors blend.

summer vegetable pasta salad

52 Comments

  1. Katherine says:

    This recipe turned out very very good! I did make some changes though according to our taste buds! I used avocado oil and grape seed oil, I grilled my zucchini and squash, left out the parsley, tomatoes and broccoli (next time I’ll add broccoli), added artichokes, capers and feta. Received two thumbs up from the husband, kids and neighbors!! Paired it with grilled cedar plank salmon and a green salad! Superb!!!!!

  2. Leanne says:

    Just made this… AWESOME! I made it gluten free by using Ronzoni’s Gluten Free Penne, used a little less onion and added some feta cheese!!!Can’t wait to use my veggies from the garden, only 70 more days!! The joys of living in Maine!

  3. Bonnie says:

    Just made this for this weeks lunches. Sprinkled on a little parmesan, so good!

  4. Just made this today for this week’s lunches. I added some black beans, artichoke hearts, and black olives. SO GOOD and i’m set for the REST of the week! AW YES

  5. Made this for dinner tonight and it was delicious! What’s the reason for using two different types of oil?

    • Just because all olive oil would have been much more expensive. Combining oils also keeps the flavor a little lighter.

  6. cynthia m. says:

    Made this today for lunch, it was delicious!

  7. Lisa says:

    Made this tonight. Amazing! Thank you!

  8. andrea says:

    Did this recipe this morning came out great it an excellent recipe thank you

  9. andrea says:

    I make this pasta salad recioe this morning and I put it in the fridge and it came out great excellent recipe my finace loveit thank you great recipe

  10. Peggy Rayburn says:

    I’m making this today, but I’m substituting spaghetti squash for the pasta to make it more diet friendly.

    • Shelly Scott says:

      I like the spaghetti squash idea. This is really good but to much for one person will try to cut recipe down next time.

  11. Jamie B says:

    Any idea what the calories per serving breakdown would be? Thank you!

  12. Anonymous says:

    Do you use minced garlic in a jar or do you mince garlic cloves yourself?

    • I’ve gone through phases where I use the jar kind and it looks like this recipe was when I was in one of those phases :) If you want to use fresh, I’d use one small clove.

  13. AquarianFire says:

    This is the best summer time recipe ever! I’ve made it a few times in the last two years and I’m going to make it again tomorrow. This time, I’ll add some black olives, some left over ham and mozzarella cubes to make it a meal! Love, love, love it!

  14. felicity hamman says:

    Looks very appetising

  15. Made this recipe a few nights ago and loved it. We are still chowing on the leftovers today. The whole family really enjoyed it. I added a handful of sliced green olives. Really good vinaigrette!

  16. Anonymous says:

    Loved the dish , it needs just a bit more olive oil and pepper

  17. Anonymous says:

    I love this recipe! I added artichoke hearts to the salad which was a great addition!

  18. Sara says:

    I’m addicted to this salad! I’ve made it three times already in the past month! It’s so delicious and light but filling. Thanks for a great recipe :)

    I think I’m going to make it again, but add tofu, shredded carrots, and purple cabbage!

  19. Anon – I’ll be honest, I don’t think I have any good suggestions for replacing the oil in this. It’s pretty pivotal to the overall taste/texture. I’ve only made a few dressing and the ones without oil have been creamy (because of yogurt), so that wouldn’t really work :(

  20. Anonymous says:

    Great recipe but I’m really trying to cut oil out of my diet. Do you know of any substitutes for the oil in this dressing? Or do you have any recipes for oil free dressings that would work well with this pasta salad?

  21. I think grilling the veggies would add a lot of flavor to this :)

  22. Amanda M. says:

    I made this earlier today and had it for lunch. I was very pleased with it! I think I may make this to take to my family reunion in June. :)

  23. Anonymous says:

    This is great!

  24. dawn s says:

    Thx

  25. Okay, I just found my handwritten ingredient list and calculations… I included the roasted red peppers there, but forgot to type them in here! I used 2/3 of a jar, although I forgot to write down the size of the jar. I think it was probably around 12-15 ounces. I’m sure it wouldn’t matter if you used a little more or less. I’ll add it to the list right now :)

  26. dawn s says:

    I don’t see roasted red peppers in ingredient list but do in pictures? How much of those did you use? Thanks so much! Love your recipes!

  27. Anonymous says:

    If it taste as good as it looks, that would be great. I love pasta salad anyway, I am going to try it.bettye103

  28. Anonymous says:

    Looks delicious! I plan to try this soon!
    Just FYI, the roasted red peppers aren’t listed on your ingredient list.

  29. This was fantastic! I’ve been eating it for days and I’m not tired of it at all. Thank you :)

  30. i added sliced black olives and tuna to this recipe to make it more of a main dish – and it is SO GOOD!!

  31. I made this today and just wanted to thank you for this recipe! Our garden is still producing a little produce and this was a great way to use up what we have left. I did make a few alterations that I wanted to share. I cooked the broccoli and zucchini in the pasta water by adding it at the last 2 minutes, just to take off the raw taste. I also didn’t have any yellow squash so I used one large zucchini and both red and green pepper. After tossing altogether, I cut some fresh basil and diced up a bit of mozzarella cheese and threw it in as well. The cheese bites gave a nice creaminess to this dish. It was fabulous and I will def. use this recipe again!

  32. I really enjoyed this, but definitely the pour the vinaigrette over the pasta before adding anything else is really important, I didn’t follow that direction and some pasta was less flavourful as others. Overall great idea, i mixed in some grilled veggies and lots of raw veggies… Great way to use leftover veggies that I haven’t finished! Definitely a keeper.

  33. i impressed my friends today with this, and i wouldnt change a thing- that said, i used whole wheat penne and cherry tomatoes cut in half (what i had on hand).

    the dressing was simple and the salt amount was perfect. A+++ recipe!

  34. I made this tonight for dinner and it was DELISH! I roasted the broccoli, yellow squash, and zucchini squash for a bit (maybe 20 min??), and added grilled chicken that had been marinated in FF Italian dressing since my fiance balked at the idea of a dinner with out any meat. I loved being able to incorporate more veggies into our meal.

  35. Chelsea says:

    I have to say, I’ve tried a few of your recipes and I’ve loved them all. Well done with your site. This is my go-to when I’m trying to decide what to make for dinner.

  36. Wow! This looks really great. Glad I discovered your site. Can’t wait to try your recipes! :)

  37. Jessica says:

    I made this for a BBQ with my downstairs neighbors. I actually made the salad the day before and liked the dressing so much that I doubled it and I used it as a marinade for kabobs. The salad and the kabobs were great! :)

  38. Hi Beth – I made a variation of this (based on what I had) that was a big hit at a sailor’s pot luck. I made a double batch and squeezed a couple more lunches out of the leftovers. Thanks for the idea.

    sail fast and eat well, dave
    S/V Auspicious

  39. I am making a version of this tonight. I bought yellow, red, and orange peppers to put in it. Wish I had bought some cucumbers though.

  40. I love all of the great and colorful veggies in this! Sounds like a winning pasta salad to me =)

  41. This looks delicious and the perfect for those hot days that you really just don’t want to turn on your oven. Thanks for sharing.

  42. Mmm, lovely salad you ate!

  43. I love checking in on your blog daily to see what fun new thing you have posted! This pasta salad looks delish. The only thing I found a little strange is that the zucchini and yellow squash are included raw…I find raw zucchini and squash to have a very bitter and off-putting taste. Probably not as noticeable covered in yummy vinaigrette though! The cool thing about this recipe though is that you could substitute any veggie you like and that is in season. Keep up the awesome work
    Jen

  44. So lovely and colorful. I too drop the broccoli into boiling pasta water as prefer a bit of cooking first. I prefer vinegrettes over the mayonaise-y pasta salads also. I like to sprinkle very finely grated parmesan-romano cheese onto the salad and stir in. This kind of binds the liquid to the pasta and vegetables. Only reason I buy that pulverized Kraft cheese in the shakers is for this purpose.

  45. Lovely budget conscious pasta salad! Cookin’ Canuck and I would love if you linked up this recipe & any 2 other side dishes in this weeks Get Grillin’ event posted on both of our blogs.

  46. I’ve been craving veggie-pasta salad lately, too! I love the bowties — totally an underrated pasta, right? This is great, thanks so much: I might have to add this to the list of dishes I’m bringing to a potluck picnic I’m throwing next week.

  47. this looks absolutely delicious and perfect for an outdoor party or picnic. DEFINITELY giving this a try. I can tell I will love it. Thanks!

  48. Holly – as a matter of fact, I like broccoli almost exclusively cooked too! In the end I decided to be dangerous and just throw it in there raw but here is what I was originally going to do: During the last 3 or 4 minutes of the pasta cooking, throw the chopped broccoli in with the boiling pasta. Then just drain it all at the same time. This will lightly cook the broccoli but the rest of the veggies will still be nice and crisp. I hope it works out for you!

  49. Holly says:

    Would it work to use some cooked veggies in this? I ask because there are some veggies (like broccoli) that I only like cooked!

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