This light and fresh Summer Vegetable Pasta Salad is a great way to use up those plentiful summer vegetables! Step by step photos.

Yield :

      • Makes 8 serving .

Ingredients :

      • 12 oz. bow tie pasta $1.39
      • 2 medium roma tomatoes $0.61
      • 1 medium summer squash $0.39
      • 1 medium zucchini $0.39
      • 1 medium broccoli crown $1.27
      • ½ medium red onion $0.57
      • ⅔ (15 oz.) jar roasted red peppers $1.34
      • ½ bunch parsley $0.49
      • VINAIGRETTE
      • ¼ cup vegetable oil $0.16
      • ¼ cup olive oil $0.44
      • ⅓ cup red wine vinegar $0.21
      • 1 Tbsp dijon mustard $0.06
      • 1 tsp dried oregano $0.05
      • 1 tsp minced garlic $0.12
      • ¾ tsp salt $0.05
      • to taste fresh cracked black pepper $0.05

Preparation :

  • Bring a large pot of lightly salted water to a boil. Add the pasta and boil for 5-7 minutes or until tender. Drain in a colander.
  • While you’re waiting for the pasta water to boil and the pasta to cook, prepare the vegetables (squash, zucchini, broccoli, tomato, onion, parsley, red pepper). Give the vegetables a good wash and then cut into bite sized pieces (onions and red pepper thinly sliced; parsley removed from stems and chopped).
  • While the pasta is cooling, prepare the vinaigrette. In a small bowl whisk together the vegetable oil, olive oil, red wine vinegar, dijon mustard, oregano, minced garlic, salt, and pepper.
  • Combine the cooked pasta, chopped vegetables, and vinaigrette. Stir until everything is well mixed and coated with vinaigrette. Serve immediately or refrigerate until ready to eat. 

 

Original recipe & image from : ALLRECIPES

Print Friendly
(Visited 81 times, 1 visits today)