Summer Vegetable Pasta Salad
Summer Vegetable Pasta Salad requires around 30 minutes from start to finish. This recipe serves 8 and costs $1.27 per serving. One serving contains 330 calories, 9g of protein, and 15g of fat. Head to the store and pick up parsley, broccoli crown, onion, and a few other things to make it today. It is brought to you by Budget Bytes. It works well as a budget friendly side dish. It will be a hit at your The Fourth Of July event. 3884 people were impressed by this recipe. It is a good option if you're following a dairy free, lacto ovo vegetarian, and vegan diet. Overall, this recipe earns a tremendous spoonacular score of 97%. If you like this recipe, you might also like recipes such as Summer Vegetable Pasta Salad, Summer Vegetable Pasta Salad, and Summer Vegetable Pasta Salad.
Servings: 8
Preparation duration: 20 minutes
Cooking duration: 10 minutes
Ingredients:
12 oz bow tie pasta $1.39
1 medium broccoli crown $1.27
1 Tbsp dijon mustard $0.06
1 tsp garlic, minced $0.12
1/4 cup olive oil $0.44
1/2 medium red onion $0.57
1 tsp dried oregano $0.05
1/2 bunch parsley $0.49
fresh cracked black pepper to taste $0.05
15 oz jar roasted red peppers (2/3 jar) $1.34
2 medium roma tomatoes $0.61
3/4 tsp salt $0.05
1 medium summer squash $0.39
1/4 cup vegetable oil $0.16
1/3 cup red wine vinegar $0.21
1 medium zucchini $0.39
Equipment:
pot
colander
whisk
bowl
Cooking instruction summary:
Bring a large pot of lightly salted water to a boil. Add the pasta and boil for 5-7 minutes or until tender. Drain in a colander.While youre waiting for the pasta water to boil and the pasta to cook, prepare the vegetables (squash, zucchini, broccoli, tomato, onion, parsley, red pepper). Give the vegetables a good wash and then cut into bite sized pieces (onions and red pepper thinly sliced; parsley removed from stems and chopped).While the pasta is cooling, prepare the vinaigrette. In a small bowl whisk together the vegetable oil, olive oil, red wine vinegar, dijon mustard, oregano, minced garlic, salt, and pepper.Combine the cooked pasta, chopped vegetables, and vinaigrette. Stir until everything is well mixed and coated with vinaigrette. Serve immediately or refrigerate until ready to eat.
Step by step:
1. Bring a large pot of lightly salted water to a boil.
2. Add the pasta and boil for 5-7 minutes or until tender.
3. Drain in a colander.While youre waiting for the pasta water to boil and the pasta to cook, prepare the vegetables (squash, zucchini, broccoli, tomato, onion, parsley, red pepper). Give the vegetables a good wash and then cut into bite sized pieces (onions and red pepper thinly sliced; parsley removed from stems and chopped).While the pasta is cooling, prepare the vinaigrette. In a small bowl whisk together the vegetable oil, olive oil, red wine vinegar, dijon mustard, oregano, minced garlic, salt, and pepper.
4. Combine the cooked pasta, chopped vegetables, and vinaigrette. Stir until everything is well mixed and coated with vinaigrette.
5. Serve immediately or refrigerate until ready to eat.
Nutrition Information:
covered percent of daily need
