This light and fresh Summer Vegetable Pasta Salad is perfect for summer BBQs and potlucks, or your weekly meal prep.
Prep Time20mins
Cook Time15mins
Total Time35mins
Course: Pasta, Salad, Side Dish
Cuisine: American
Total Cost: $8.76 recipe / $1.10 serving
Servings: 81.5 cups each
Author: Beth - Budget Bytes
Ingredients
Vinaigrette
1/2 cupolive oil$1.28
1/3cupred wine vinegar$0.53
1TbspDijon mustard$0.10
1tspdried oregano$0.10
1clovegarlic, minced$0.08
3/4tspsalt$0.03
1/4tspfreshly cracked black pepper$0.02
Salad
12oz.bowtie pasta$0.79
2Roma tomatoes$0.63
1yellow squash$0.75
1zucchini$0.85
1broccoli crown$1.07
1/2red onion$0.19
112oz. jarroasted red peppers$1.99
1/2cupchopped 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.