Description
Creamy summer vegetable pasta salad delivers garden-fresh flavors in every colorful bite. Fresh herbs, crisp vegetables, and tangy dressing combine for a light, refreshing meal you’ll crave all season long.
Ingredients
Scale
Main Ingredients:
- 12 ounces (340 grams) bowtie pasta
- 2 Roma tomatoes
- 1 yellow squash
- 1 zucchini
- 1 broccoli crown
- 1/2 red onion
- 1 12-ounce (340 grams) jar roasted red peppers
Dressing Ingredients:
- 1/2 cup (120 milliliters) olive oil
- 1/3 cup (80 milliliters) red wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon dried oregano
- 1 clove garlic, minced
- 3/4 teaspoon salt
- 1/4 teaspoon freshly cracked black pepper
Garnish:
- 1/2 cup (20 grams) chopped parsley
Instructions
- Craft a zesty vinaigrette by whisking olive oil, red wine vinegar, Dijon mustard, dried oregano, minced garlic, salt, and black pepper until smooth and well-integrated. Reserve the dressing for later use.
- Boil bowtie pasta for 7-10 minutes until al dente. Drain in a colander and rinse with cold water to halt cooking. Allow pasta to cool completely, ensuring no residual moisture remains.
- Dice Roma tomatoes, yellow squash, and zucchini into uniform bite-sized pieces. Break broccoli into small, delicate florets. Finely chop parsley, then slice roasted red peppers and red onion into thin, elegant strips.
- Transfer cooled pasta to a spacious mixing bowl. Gently incorporate the prepared vegetables, ensuring even distribution and a harmonious blend of colors and textures.
- Quickly re-whisk the vinaigrette to reincorporate any separated ingredients. Drizzle the dressing over the pasta and vegetable mixture, coating each component thoroughly.
- Toss the salad meticulously, allowing the vinaigrette to embrace every morsel. Taste and adjust seasoning, adding additional salt or pepper as needed to elevate the flavor profile.
- Serve immediately at room temperature or chill for 30 minutes to allow flavors to meld. The salad maintains its vibrant character and can be enjoyed fresh or slightly cooled.
Notes
- Customize the pasta type to match dietary needs, like gluten-free or whole wheat options for added nutrition and personal preference.
- Quickly cool pasta by spreading it on a baking sheet to prevent overcooking and maintain the perfect al dente texture.
- Enhance flavor depth by roasting vegetables like zucchini and squash before adding them to the salad, which intensifies their natural sweetness.
- Make ahead and let the salad marinate in the refrigerator for 1-2 hours to allow flavors to meld and develop a more robust taste profile.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 360
- Sugar: 4 g
- Sodium: 370 mg
- Fat: 22 g
- Saturated Fat: 3 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 0 mg