Summer Vegetable Pasta Salad Recipe
This fresh Summer Vegetable Pasta Salad is a versatile side with pasta, garden veggies, and a light dressing, ready in just 20 minutes! It's perfect for BBQs, picnics, or even a quick meal.
Servings: 8
Calories: 289kcal
Ingredients
- 1 lb pasta
- 1 cup cherry tomatoes halved
- 1 yellow squash cut in half lengthwise then sliced
- 1 zucchini cut in half lengthwise then sliced
- 1 large head of broccoli cut into florets
- 1/2 medium red onion diced or sliced
- 2/3 cup red bell peppers or roasted red peppers diced
- 1 (2.25 oz) can sliced black olives
- 2/3 cup Italian dressing I used Newman's Own
- 1/4 cup grated parmesan
- 2 Tbsp freshly minced parsley
- 1/2 tsp garlic powder
- 1/4 tsp paprika
- 1/4 tsp kosher sea salt
- 1/4 tsp freshly ground black pepper
Instructions
- Place a large pot of water over high heat, and bring to a boil. Add the pasta and cook until al dente according to the package directions. Drain and set aside.
- Meanwhile, prep the veggies, then in a medium bowl, whisk together the dressing, parmesan, parsley, garlic powder, paprika, salt, and black pepper.
- In the large pot, combine the pasta, veggies, and dressing. Stir until combined. Serve immediately or cover and refrigerate until ready to serve.
Notes
-Feel free to add chopped avocado—just do it right before you plan on serving!
STORE this Pasta Salad with Vegetables leftovers in an airtight container in the refrigerator for 3-5 days.
This salad does not freeze well, as the vegetables may become watery. Enjoy cold or at room temperature.
Nutrition
Calories: 289kcal | Carbohydrates: 56g | Protein: 9g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.3g | Cholesterol: 3mg | Sodium: 2204mg | Potassium: 348mg | Fiber: 3g | Sugar: 4g | Vitamin A: 722IU | Vitamin C: 31mg | Calcium: 54mg | Iron: 1mg
