This light and fresh Summer Vegetable Pasta Salad is perfect for summer BBQs and potlucks, or your weekly meal prep.
PREP20 mins
COOK15 mins
TOTAL35 mins
Vinaigrette
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1/2 cup olive oil ($1.28)
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1/3 cup red wine vinegar ($0.53)
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1 Tbsp Dijon mustard ($0.10)
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1 tsp dried oregano ($0.10)
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1 clove garlic, minced ($0.08)
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3/4 tsp salt ($0.03)
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1/4 tsp freshly cracked black pepper ($0.02)
Salad
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12 oz. bowtie pasta ($0.79)
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2 Roma tomatoes ($0.63)
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1 yellow squash ($0.75)
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1 zucchini ($0.85)
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1 broccoli crown ($1.07)
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1/2 red onion ($0.19)
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1 12oz. jar roasted red peppers ($1.99)
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1/2 cup chopped parsley ($0.35)
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Make the vinaigrette first. Whisk together the olive oil, red wine vinegar, Dijon, oregano, minced garlic, salt, and pepper. Set the dressing aside.
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Cook the bowtie pasta according to the package directions (boil 7-10 minutes or until tender), then drain in a colander. Rinse briefly to cool the pasta, then let it drain well.
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While the pasta is cooking and draining, prepare the vegetables. Chop the tomatoes, squash, zucchini, broccoli, and parsley. Slice the roasted red peppers (drained) and the red onion.
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Place the pasta and chopped vegetables in the largest bowl you have. Give the vinaigrette a brief whisk, then pour it over the salad. Stir the pasta and vegetables until everything is coated in dressing. Give it a taste and add salt or pepper, if needed. Serve immediately, or refrigerate until ready to eat.