Description
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!
Ingredients
Scale
- 12 ounces dry pasta (farfalle)
- 2–3 tablespoons olive oil
- 1 zucchini, cut into bite-sized pieces
- 3 cups chopped broccoli florets
- 2 bell peppers, cored and diced into bite-sized pieces
- 1 cup cherry or grape tomatoes, halved
- 3 cloves garlic, peeled and minced
- salt and pepper
- half a small red onion, peeled and thinly-sliced
- 1/2 cup white balsamic vinaigrette
- optional: grated microbial-rennet Parmesan cheese
Instructions
- Cook: Cook the pasta in a large stockpot of generously-salted water al dente according to package directions, then drain and rinse under cold water for 20-30 seconds.
- Saute: Heat 1 tablespoon of oil in a large saute pan over medium-high heat, add zucchini and broccoli florets and saute for 3 minutes.
- Season: Stir in the remaining oil, bell peppers, tomatoes, garlic, salt, and pepper, and saute for 4-5 more minutes.
- Finish Veggies: Stir in the red onion and saute for 1 more minute.
- Mix: Combine the cooked pasta and sauteed vegetables in the large stockpot, drizzle with vinaigrette, and toss until evenly coated.
- Serve: Top with grated Parmesan if desired and serve immediately or refrigerate in a sealed container for up to 3 days.
Notes
You can make this recipe vegan by omitting the Parmesan cheese.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sauteing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 390 kcal
- Sugar: 6 g
- Sodium: 610 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 6 g
- Protein: 10 g
- Cholesterol: 12 mg
Keywords: pasta salad, veggie pasta, Italian, summer salad, healthy dinner