As quickly as the nice and cozy climate of summer time rolls round all I need to eat are crunchy greens and chilly pasta salad. This Summer time 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 available, or what I’m craving that day. Plus it holds up nice within the fridge, so it’s good for meal prep!
Initially posted 6-14-2011, up to date 5-22-2021.
Good for Potlucks
This basic vegetable pasta salad is completely good for potlucks as a result of it makes an enormous batch and it goes with every little thing. To not point out it holds up nicely 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, crimson onion, and parsley, plus threw in some roasted crimson peppers for enjoyable. However you may add so many alternative greens to this combine. Listed here are a number of extra choices:
- Contemporary bell pepper
- Black olives
- Asparagus (steamed or grilled)
- Chopped spinach
Along with swapping out a few of the greens, you may experiment with including different substances to this salad to both add extra taste or make it right into a full meal. Listed here are a number of concepts:
The recipe under features a actually primary tangy French dressing, however in case you don’t have an adequately stocked pantry and need to purchase a bottled dressing for this salad, any primary Italian dressing will do nicely. You can additionally select one thing like a Caesar dressing (not creamy-style) or a Greek French dressing.
Summer time Vegetable Pasta Salad
This gentle and recent Summer time Vegetable Pasta Salad is ideal for summer time BBQs and potlucks, or your weekly meal prep.
Servings: 8 1.5 cups every
- 1/2 cup olive oil ($1.28)
- 1/3 cup crimson 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 crimson onion ($0.19)
- 1 12oz. jar roasted crimson peppers ($1.99)
- 1/2 cup chopped parsley ($0.35)
Make the French dressing first. Whisk collectively the olive oil, crimson wine vinegar, Dijon, oregano, minced garlic, salt, and pepper. Set the dressing apart.
Prepare dinner the bowtie pasta in response to the package deal instructions (boil 7-10 minutes or till tender), then drain in a colander. Rinse briefly to chill the pasta, then let it drain nicely.
Whereas the pasta is cooking and draining, put together the greens. Chop the tomatoes, squash, zucchini, broccoli, and parsley. Slice the roasted crimson peppers (drained) and the crimson onion.
Place the pasta and chopped greens within the largest bowl you have got. Give the French dressing a quick whisk, then pour it over the salad. Stir the pasta and greens till every little thing 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 prices right here.
Serving: 1.5cups ・ Energy: 330kcal ・ Carbohydrates: 42g ・ Protein: 9g ・ Fats: 15g ・ Sodium: 856mg ・ Fiber: 5g ・ Iron: 2mg
Dietary values are estimates solely. See our full diet disclaimer right here.
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Methods to Make Summer time Vegetable Pasta Salad – Step By Step Pictures
Make the dressing first. Whisk collectively ½ cup olive oil, ⅓ cup crimson 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.
Prepare dinner 12oz. bowtie pasta (or different brief formed pasta) in response to the package deal instructions (boil till tender, drain in a colander). Give the pasta a fast rise to chill it off, then let it drain nicely.
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 crimson peppers.
Chop one crown of broccoli into small bite-sized florets and slice ½ of a crimson 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 every little thing within the largest bowl or container you have got, give the French dressing a fast whisk, then pour it over the pasta and greens.
Stir till every little thing 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. Be certain that to provide it a stir after refrigerating and simply earlier than serving to redistribute the dressing.