Can I use different types of pasta for this salad?

Yes, you can easily swap the bowtie pasta for other short pasta shapes like penne, fusilli, or rotini. The key is to choose a pasta that can hold the dressing well and doesn't become soggy when mixed with the vegetables.

How long can I store the Summer Vegetable Pasta Salad?

You can store this salad in the refrigerator for up to 3–4 days. Make sure to store it in an airtight container to keep it fresh. If you're making it ahead, it's best to keep the dressing separate and mix it just before serving for maximum freshness.

Can I make the Summer Vegetable Pasta Salad ahead of time?

Yes, this salad is perfect for making ahead. In fact, it tastes even better after the flavors have had time to meld together in the fridge. Just be sure to stir it before serving to redistribute the dressing.

Is the Summer Vegetable Pasta Salad vegan?

Yes, this recipe is completely vegan and vegetarian, making it suitable for those following plant-based diets. The dressing is made with olive oil and vinegar, and no dairy is included in the salad itself. If desired, you can add non-vegan ingredients like cheese or grilled chicken for added flavor.

Vegetable Pasta Salad – Healthy & Delicious Recipe

Name: Vegetable Pasta Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 12 oz bowtie pasta; 2 Roma tomatoes; 1 yellow squash; 1 zucchini; 1 broccoli crown; 1/2 red onion; 1 12oz jar roasted red peppers; 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

Description

This Summer Vegetable Pasta Salad is a vibrant, healthy dish featuring a mix of crunchy vegetables, tender pasta, and a tangy vinaigrette. It’s perfect for summer BBQs, potlucks, or meal prepping. The versatility of this recipe allows you to swap ingredients based on what you have on hand, making it a go-to option for many occasions.

Ingredients

Scale

12 oz bowtie pasta
2 Roma tomatoes
1 yellow squash
1 zucchini
1 broccoli crown
1/2 red onion
1 12oz jar roasted red peppers
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

Cook Mode Prevent your screen from going dark

Instructions

Make the vinaigrette: Whisk together olive oil, red wine vinegar, Dijon mustard, dried oregano, minced garlic, salt, and pepper.
Cook the bowtie pasta according to package directions, drain, and rinse with cold water to cool.
While pasta is cooking, chop the tomatoes, yellow squash, zucchini, red onion, and broccoli. Slice the roasted red peppers and chop the parsley.
In a large bowl, combine the cooled pasta and all the vegetables. Pour the vinaigrette over the mixture and toss well to coat.
Taste and adjust seasoning with salt and pepper, as needed. Serve immediately, or refrigerate until ready to serve.

Notes

Let the salad sit for at least an hour to allow the flavors to meld.
Use other vegetables such as bell peppers, cauliflower, or olives for variation.
For added protein, consider adding grilled chicken, shrimp, or mozzarella cheese.
If making ahead, keep the dressing separate and mix just before serving.

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

Nutrition

Serving Size: 1.5 cups
Calories: 330 kcal
Sugar: 7g
Sodium: 856mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 5g
Protein: 9g
Cholesterol: 0mg