As quickly as the nice and cozy climate of summer season rolls round all I need 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 totally excellent for potlucks as a result of it makes an enormous batch and it goes with all the pieces. To not point out it holds up nicely to journey and continues to be tremendous scrumptious after it’s been sitting on that picnic desk for a bit. 😉
I used contemporary broccoli, zucchini, yellow squash, purple onion, and parsley, plus threw in some roasted purple peppers for enjoyable. However you may add so many alternative greens to this combine. Listed here are a couple of extra choices:
- Recent 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 components to this salad to both add extra taste or make it right into a full meal. Listed here are a couple of concepts:
The recipe beneath features a actually fundamental tangy French dressing, however for those who don’t have an adequately stocked pantry and need to purchase a bottled dressing for this salad, any fundamental Italian dressing will do nicely. You might additionally select one thing like a Caesar dressing (not creamy-style) or a Greek French dressing.
Summer season Vegetable Pasta Salad
This mild and contemporary 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 purple 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 purple onion ($0.19)
- 1 12oz. jar roasted purple peppers ($1.99)
- 1/2 cup chopped parsley ($0.35)
Make the French dressing first. Whisk collectively the olive oil, purple wine vinegar, Dijon, oregano, minced garlic, salt, and pepper. Set the dressing apart.
Cook 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 purple peppers (drained) and the purple onion.
Place the pasta and chopped greens within the largest bowl you may have. Give the French dressing a quick whisk, then pour it over the salad. Stir the pasta and greens till all the pieces 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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Make Summer season Vegetable Pasta Salad – Step By Step Photographs
Make the dressing first. Whisk collectively ½ cup olive oil, ⅓ cup purple 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 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 purple peppers.
Chop one crown of broccoli into small bite-sized florets and slice ½ of a purple 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 pieces within the largest bowl or container you may have, give the French dressing a fast whisk, then pour it over the pasta and greens.
Stir till all the pieces 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 sure that to present it a stir after refrigerating and simply earlier than serving to redistribute the dressing.