Summer Vegetable Pasta Salad
🇺🇸 United States
Ingredients
- ½ cup olive oil
- â…“ cup red wine vinegar
- 1 Tbsp Dijon mustard
- 1 tsp dried oregano
- 1 garlic clove, minced
- ¾ tsp salt
- ¼ tsp black pepper, freshly cracked
- 12 oz bowtie pasta
- 2 Roma tomatoes, chopped
- 1 yellow squash, chopped
- 1 zucchini, chopped
- 1 crown broccoli, chopped
- ½ cup fresh parsley, chopped
- 1 (12 oz) jar roasted red peppers, drained and sliced
- ½ red onion, sliced
Steps
- Whisk together olive oil, red wine vinegar, Dijon mustard, oregano, minced garlic, salt, and pepper to make the vinaigrette. Set aside.
- Cook the pasta according to package directions, about 7-10 minutes, until tender. Drain, rinse briefly to cool, and let drain well.
- While the pasta cooks, chop the tomatoes, squash, zucchini, broccoli, and parsley. Slice the roasted red peppers and red onion.
- Combine the pasta and vegetables in a large bowl.
- Whisk the vinaigrette again, then pour over the salad and stir until evenly coated.
- Taste and adjust salt or pepper as needed. Serve immediately or refrigerate until ready to eat.
Source: www.budgetbytes.com