Veggie Lovers' Pasta Salad
Ingredients
The pasta
-
12
ounces
dry pasta (farfalle)
The vegetables
-
1
zucchini, cut into bite-sized pieces
-
3
cups
chopped broccoli florets
-
2
bell peppers, cored and diced
-
1
cup
cherry or grape tomatoes, halved
-
3
cloves
garlic, peeled and minced
-
½
small red onion, peeled and thinly-sliced
The dressing
-
2–3
tablespoons
olive oil
-
½
cup
white balsamic vinaigrette
Seasoning
Optional topping
-
1/2
cup
grated Parmesan cheese
Instructions
- Cook the pasta in salted water until al dente, then drain and rinse with cold water.
- In a large pan, heat oil and sauté zucchini and broccoli for 3 minutes.
- Add bell peppers, tomatoes, garlic, salt, and pepper; sauté for an additional 4-5 minutes.
- Stir in red onion and sauté for 1 more minute.
- Combine the cooked pasta and veggies in a large pot, drizzle with vinaigrette, and toss to coat.
- Serve immediately or refrigerate for up to 3 days.
Nutrition Facts (estimated)
Servings
6-8
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
10g
Sodium
250mg
Cholesterol
10mg
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