Summer Vegetable Pasta Salad
Ingredients
Vinaigrette
-
½
cup
olive oil
-
⅓
cup
red wine vinegar
-
1
Tbsp
Dijon mustard
-
1
tsp
dried oregano
-
1
clove
garlic, minced
-
¾
tsp
salt
-
¼
tsp
freshly cracked black pepper
Salad
-
12
oz.
bowtie pasta
-
2
pieces
Roma tomatoes
-
1
piece
yellow squash
-
1
piece
zucchini
-
1
crown
broccoli
-
½
piece
red onion
-
1
12oz. jar
roasted red peppers
-
½
cup
chopped parsley
Instructions
- Prepare the vinaigrette by whisking together olive oil, red wine vinegar, Dijon mustard, oregano, minced garlic, salt, and pepper.
- Cook the bowtie pasta according to package directions, then drain and rinse briefly to cool.
- Chop the tomatoes, squash, zucchini, broccoli, and parsley, and slice the roasted red peppers and red onion.
- In a large bowl, combine the pasta and chopped vegetables.
- Whisk the vinaigrette again and pour it over the salad, stirring to coat everything evenly.
- Taste and adjust seasoning with salt or pepper if necessary.
- Serve immediately or refrigerate until ready to eat.
Nutrition Facts (estimated)
Servings
8
Calories
330
Total fat
15g
Total carbohydrates
42g
Total protein
9g
Sodium
856mg
Cholesterol
0mg
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