Description
A bright, refreshing Summer Vegetable Pasta Salad bursting with crisp seasonal veggies and a tangy vinaigrette — perfect for picnics, potlucks, or a light lunch any day of the week.
Ingredients
Scale
- ½ cup olive oil
- ⅓ cup red wine vinegar
- 1 Tbsp Dijon mustard
- 1 tsp dried oregano
- 1 garlic clove (minced)
- ¾ tsp salt
- ¼ tsp black pepper (freshly cracked)
- 12 oz. bowtie pasta
- 2 Roma tomatoes (215g), diced
- 1 yellow squash (275g), sliced
- 1 zucchini (200g), sliced
- 1 crown broccoli, cut into florets
- ½ cup fresh parsley, chopped
- 1 (12 oz.) jar roasted red peppers, drained and sliced
- ½ small red onion, thinly sliced
Instructions
- Cook bowtie pasta according to package directions; drain and rinse under cold water.
- While pasta cooks, prepare the vinaigrette by whisking olive oil, red wine vinegar, Dijon mustard, oregano, minced garlic, salt, and pepper.
- In a large bowl, combine cooled pasta, diced tomatoes, sliced squash, zucchini, broccoli florets, chopped parsley, roasted red peppers, and thinly sliced red onion.
- Pour the vinaigrette over the vegetables and pasta; toss gently to coat evenly.
- Chill for at least 30 minutes before serving; garnish with extra parsley if desired.
Notes
Tip: Use any seasonal vegetables you have on hand. For a gluten‑free version, substitute quinoa or gluten-free pasta. Store in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: B
- Method: Cold
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 5mg
Keywords: summer, pasta salad, vegetarian, gluten-free