Summer Vegetable Pasta Salad
This light and fresh Summer Vegetable Pasta Salad is perfect for summer BBQs and potlucks, or your weekly meal prep.
Servings: 8 1.5 cups each
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
- 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.
Nutrition
Serving: 1.5cups | Calories: 330kcal | Carbohydrates: 42g | Protein: 9g | Fat: 15g | Sodium: 856mg | Fiber: 5g