As quickly as the nice and cozy climate of summer season rolls round all I wish to eat are crunchy greens and chilly pasta salad. This Summer season Vegetable Pasta Salad is my go-to with a medley of colourful greens, a tangy home made French dressing, and loads of methods to customise it based mostly on what I’ve readily available, or what I’m craving that day. Plus it holds up nice within the fridge, so it’s excellent for meal prep!
Initially posted 6-14-2011, up to date 5-22-2021.
Good for Potlucks
This traditional vegetable pasta salad is completely excellent for potlucks as a result of it makes an enormous batch and it goes with all the things. To not point out it holds up effectively to journey and remains to be tremendous scrumptious after it’s been sitting on that picnic desk for a bit. 😉
I used recent broccoli, zucchini, yellow squash, pink onion, and parsley, plus threw in some roasted pink peppers for enjoyable. However you possibly can add so many various greens to this combine. Listed below are just a few extra choices:
- Recent bell pepper
- Black olives
- Asparagus (steamed or grilled)
- Chopped spinach
Along with swapping out among the greens, you possibly can experiment with including different elements to this salad to both add extra taste or make it right into a full meal. Listed below are just a few concepts:
The recipe under features a actually primary tangy French dressing, however in case you don’t have an adequately stocked pantry and wish to purchase a bottled dressing for this salad, any primary Italian dressing will do effectively. You could possibly additionally select one thing like a Caesar dressing (not creamy-style) or a Greek French dressing.
Summer season Vegetable Pasta Salad
This gentle and recent Summer season Vegetable Pasta Salad is ideal for summer season BBQs and potlucks, or your weekly meal prep.
Servings: 8 1.5 cups every
- 1/2 cup olive oil ($1.28)
- 1/3 cup pink 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)
- 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 pink onion ($0.19)
- 1 12oz. jar roasted pink peppers ($1.99)
- 1/2 cup chopped parsley ($0.35)
Make the French dressing first. Whisk collectively the olive oil, pink wine vinegar, Dijon, oregano, minced garlic, salt, and pepper. Set the dressing apart.
Cook dinner the bowtie pasta in keeping with the bundle instructions (boil 7-10 minutes or till tender), then drain in a colander. Rinse briefly to chill the pasta, then let it drain effectively.
Whereas the pasta is cooking and draining, put together the greens. Chop the tomatoes, squash, zucchini, broccoli, and parsley. Slice the roasted pink peppers (drained) and the pink onion.
Place the pasta and chopped greens within the largest bowl you’ve. Give the French dressing a short whisk, then pour it over the salad. Stir the pasta and greens till all the things is coated in dressing. Give it a style and add salt or pepper, if wanted. Serve instantly, or refrigerate till able to eat.
See how we calculate recipe costs here.
Serving: 1.5 cups ・ Energy: 330 kcal ・ Carbohydrates: 42 g ・ Protein: 9 g ・ Fats: 15 g ・ Sodium: 856 mg ・ Fiber: 5 g
Dietary values are estimates solely. See our full nutrition disclaimer here.
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Make Summer season Vegetable Pasta Salad – Step By Step Photographs
Make the dressing first. Whisk collectively ½ cup olive oil, ⅓ cup pink wine vinegar, 1 Tbsp Dijon mustard, 1 tsp dried oregano, 1 clove of minced garlic, ¾ tsp salt, and ¼ tsp freshly cracked black pepper. Set the dressing apart.
Cook dinner 12oz. bowtie pasta (or different quick formed pasta) in keeping with the bundle instructions (boil till tender, drain in a colander). Give the pasta a fast rise to chill it off, then let it drain effectively.
Whereas the pasta is cooking and draining, put together the remainder of the greens. Chop two Roma tomatoes, one yellow squash, one zucchini, and drain and slice one jar of roasted pink peppers.
Chop one crown of broccoli into small bite-sized florets and slice ½ of a pink onion. Roughly chop ½ cup parsley (not pictured).
When the pasta is cool and drained and all of the greens chopped, it’s time to assemble the salad. Place all the things within the largest bowl or container you’ve, give the French dressing a fast whisk, then pour it over the pasta and greens.
Stir till all the things is very well coated in dressing. Give it a style and add salt or pepper if wanted. Serve instantly or refrigerate till able to eat. Make certain to present it a stir after refrigerating and simply earlier than serving to redistribute the dressing.