Description
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 picnics or even a quick meal.
Ingredients
Scale
- 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
- 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
- Step: 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.
- Step: Meanwhile, prep the veggies, then in a medium bowl, whisk together the dressing, parmesan, parsley, garlic powder, paprika, salt, and black pepper.
- Step: 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 leftovers in an airtight container in the refrigerator for 3-5 days. This salad does not freeze well.
- Prep Time: 12 minutes
- Cook Time: 8 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 289 kcal
- Sugar: 4 g
- Sodium: 2204 mg
- Fat: 2 g
- Saturated Fat: 1 g
- Unsaturated Fat: 0.7 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 3 mg
Keywords: pasta salad, summer side dish, vegetarian pasta salad, fresh vegetable salad