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Veggie Lovers' Pasta Salad
This Veggie Lovers’ Pasta Salad recipe is easy to whip up with whatever veggies you have on hand, it’s tossed with a simple white balsamic vinaigrette, it’s easy to make ahead of time, and — of course — it’s absolutely delicious!
👥 6 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 15 min🔥 Cook: 20 min👤 Ali📖 gimmesomeoven
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
📝 Preparation Steps
1
Cook the pasta in a large stockpot of generously-salted water al dente according to package directions. Drain pasta and rinse under cold water for about ⏱️ 20-30 seconds until no longer hot. Set aside.
dry pasta (I used farfalle)12 ounces
2
Meanwhile, as your pasta water is heating and then your pasta is cooking, heat 1 tablespoon of oil in a large saute pan over medium-high heat. Add the zucchini and broccoli florets and saute for ⏱️ 3 minutes, stirring occasionally. Stir in the remaining oil, then add the bell peppers, tomatoes, garlic, and a few generous pinches of salt and pepper, and stir to combine. Continue sauteing for 4-5 more minutes, stirring occasionally, until the vegetables are cooked to your desired level of doneness. (I liked mine still slightly undercooked, so that they didn’t get too soft and mushy.) Stir in the red onion and saute for 1 more minute.
dry pasta (I used farfalle)12 ounceszucchini (cut into bite-sized pieces)1chopped broccoli florets (about 1 small head of broccoli)3 cupsbell peppers (cored and diced into bite-sized pieces (I used 1 yellow and 1 orange bell pepper))2garlic (peeled and minced)3 clovessalt and pepper
3
Then once the veggies and the pasta are all cooked, add them together in the large stockpot and drizzle with the vinaigrette. Toss until the pasta and veggies are evenly coated with the vinaigrette, and toss and then top with extra Parmesan if you’d like.
dry pasta (I used farfalle)12 ounces
4
Serve immediately, or refrigerate in a sealed container for up to 3 days.
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