Name: Summer Vegetable Pasta Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 10
Cuisine: American
Ingredients: ½ cup olive oil ($1.40); ⅓ cup red wine vinegar ($0.49); 1 Tbsp Dijon mustard ($0.06); 1 tsp dried oregano ($0.14); 1 garlic clove (minced, $0.06); ¾ tsp salt ($0.03); ¼ tsp black pepper (freshly cracked, $0.04); 12 oz. bowtie pasta ($0.98); 2 Roma tomatoes (215g, $0.40); 1 yellow squash (275g, $0.90); 1 zucchini (200g, $0.65); 1 crown broccoli ($1.83); ½ cup fresh parsley (chopped, $0.54); 1 12oz. jar roasted red peppers (drained, $2.13); ½ red onion (130g, $0.54)

Summer Vegetable Pasta Salad

This light and fresh Summer Vegetable Pasta Salad is perfect for summer BBQs and potlucks, or your weekly meal prep.

35 min total 20 min prep 15 min cook 10 238 cal

Instructions

Tap a step to mark it done

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.
3 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.
4 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.
5 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.