1. Can I use a different type of pasta for this recipe?

Absolutely! While bowtie pasta works wonderfully for this salad, you can swap it out for any short pasta you prefer, such as penne, rotini, or fusilli. Just be sure to cook the pasta according to the package instructions and let it cool before adding the vegetables and vinaigrette.

2. How long can I store this Vegetable Pasta Salad?

This salad can be stored in an airtight container in the refrigerator for up to 3-4 days. It's a great option for meal prepping, as the flavors improve after sitting in the fridge for a few hours or overnight. Just be sure to stir it well before serving.

3. Can I make this salad ahead of time?

Yes, this salad is perfect for making ahead. Prepare it a day before your event or meal prep, and store it in the fridge. The pasta and veggies hold up well, and the vinaigrette helps the salad stay fresh and flavorful. Just give it a quick stir before serving.

Summer Vegetable Pasta Salad

Description

This vibrant and refreshing Vegetable Pasta Salad is a perfect addition to your summer meals. It combines crunchy vegetables, tender pasta, and a tangy homemade vinaigrette. Easy to make and customizable, this salad is ideal for BBQs, potlucks, and meal prep.

Ingredients

Scale

12 oz bowtie pasta
2 Roma tomatoes, chopped
1 yellow squash, chopped
1 zucchini, chopped
1 broccoli crown, chopped
1/2 red onion, sliced
1 12 oz jar roasted red peppers, sliced
1/2 cup chopped parsley
1/2 cup olive oil
1/3 cup red wine vinegar
1 tbsp Dijon mustard
1 tsp dried oregano
1 clove garlic, minced
3/4 tsp salt
1/4 tsp freshly cracked black pepper

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Instructions

Whisk together olive oil, red wine vinegar, Dijon mustard, oregano, garlic, salt, and black pepper to make the vinaigrette. Set aside.
Cook the bowtie pasta according to the package directions, then drain and rinse it to cool.
While the pasta is cooking, chop the vegetables: tomatoes, squash, zucchini, broccoli, red onion, and roasted red peppers. Also chop the parsley.
In a large bowl, combine the cooled pasta and vegetables.
Pour the vinaigrette over the pasta and vegetables, then toss until evenly coated.
Season with additional salt or pepper to taste.
Serve immediately or refrigerate until ready to serve, stirring again before serving.

Notes

Make sure not to overcook the pasta to avoid a mushy texture.
For a gluten-free version, use gluten-free pasta.
The salad can be made ahead of time and stored in the refrigerator for 3-4 days.
Feel free to customize with other vegetables like cauliflower, bell peppers, or spinach.
Add protein options like grilled chicken or mozzarella for a more substantial meal.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Salad, Side Dish
Method: No-cook, Boiling
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: 330
Sugar: 5g
Sodium: 856mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 5g
Protein: 9g
Cholesterol: 0mg