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4.8 from 20 votes

Summer Vegetable Pasta Salad

This light and fresh Summer Vegetable Pasta Salad is a great way to use up those plentiful summer vegetables! 
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Total Cost: $7.59 recipe / $0.95 serving
Servings: 8
Author: Beth - Budget Bytes

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
  • 1/2 medium red onion $0.57
  • 15 oz jar roasted red peppers (2/3 jar) $1.34
  • 1/2 bunch parsley $0.49

VINAIGRETTE

  • 1/4 cup vegetable oil $0.16
  • 1/4 cup olive oil $0.44
  • 1/3 cup red wine vinegar $0.21
  • 1 Tbsp dijon mustard $0.06
  • 1 tsp dried oregano $0.05
  • 1 tsp garlic, minced $0.12
  • 3/4 tsp salt $0.05
  • fresh cracked black pepper to taste $0.05

Instructions

  • 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.
  • 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).
  • 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.
  • 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.