budgetbytes4.7
Summer Vegetable Pasta Salad
This light and fresh Summer Vegetable Pasta Salad is perfect for summer BBQs and potlucks, or your weekly meal prep.
👥 10 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 20 min🔥 Cook: 15 min👤 Beth Moncel📖 budgetbytes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●whisk
- ●colander
- ●bowl
📝 Preparation Steps
1
Gather your ingredients.
2
Make the vinaigrette first. Whisk together the olive oil, red wine vinegar, Dijon, oregano, minced garlic, salt, and pepper. Set the dressing aside.
dried oregano ($0.14)1 tsp
3
Cook the pasta
4
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.
5
Prep the veggies
6
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.
zucchini (200g, $0.65)1
7
Make the pasta salad
8
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.
Nutrition Facts
calories
238 kcal
fat Content
12 g
serving Size
1.5 cups
fiber Content
2 g
sodium Content
200 mg
protein Content
5 g
carbohydrate Content
28 g
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