Summer Vegetable Pasta Salad
Summer Vegetable Pasta Salad combines bowtie pasta, fresh vegetables, and a homemade vinaigrette.Perfect for picnics, BBQs, and meal prep.Ready in just 30 minutes and easy to customize.
Ingredients
Vinaigrette
- ½ cup olive oil
- ⅓ cup red wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon dried oregano
- 1 garlic clove minced
- ¾ teaspoon salt
- ¼ teaspoon freshly cracked black pepper
Salad
- 12 ounces bowtie pasta
- 2 Roma tomatoes chopped
- 1 yellow squash chopped
- 1 zucchini chopped
- 1 broccoli crown cut into small florets
- ½ cup fresh parsley chopped
- 1 12-ounce jar roasted red peppers, drained and sliced
- ½ red onion thinly sliced
Instructions
- Gather all ingredients and prepare your vegetables.
- In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, oregano, garlic, salt, and black pepper until well combined.
- Set the vinaigrette aside.
- Bring a large pot of salted water to a boil and cook the bowtie pasta according to package directions until al dente.
- Drain the pasta and rinse briefly with cool water to stop the cooking process. Drain well.
- While the pasta cools, chop the tomatoes, zucchini, yellow squash, broccoli, parsley, roasted red peppers, and red onion.
- Add the cooled pasta and all vegetables to a large mixing bowl.
- Whisk the dressing once more and pour it over the salad.
- Toss until the Summer Vegetable Pasta Salad is evenly coated.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Serve immediately or refrigerate for at least 30 minutes before serving for even better flavor.
Notes
- Swap broccoli for asparagus or green beans.
- Use rotini or penne if bowtie pasta isn't available.
- Add cucumber for extra crunch.
- Fresh mozzarella pearls make a wonderful addition.
- Serve alongside grilled chicken, burgers, seafood, or sandwiches.