Summer Vegetable Pasta Salad
My summer vegetable pasta salad is full of fresh veggies topped with a delicious, homemade balsamic vinegar dressing. It is the perfect summer dinner!
Servings: 8 servings
Calories: 394kcal
Ingredients
Dressing
- 1/2 cup olive oil
- 1/3 cup balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon dried basil
- 1 teasoon minced garlic
- 3/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Pasta Salad
- 12 ounces bowtie pasta
- 1 pint cherry tomatoes, quartered
- 1 zucchini, diced
- 1 broccoli crown, cut into small florets
- 1 yellow squash, diced
- 1 red bell pepper, seeds removed, diced
- 1/2 cup freshly chopped basil
- 1 cup feta cheese crumbles (optional)
Instructions
- Add all of the ingredients for the dressing into a large bowl. Whisk well, blending the honey with the oil and vinegar.
- Add all of the diced veggies to the bowl with the dressing. Stir to coat the vegetables in the dressing.
- Let the bowl of marinated veggies sit while you cook the bowtie pasta according to the package directions, boiling for about 7-10 minutes to soften the noodles.
- Drain the pasta water, then add the cooked pasta to the bowl with the veggies and dressing. Toss everything together well, coating the noodles in the dressing.
- Cover the bowl of pasta salad with plastic wrap and chill for at least one hour or longer.
- Add the feta cheese, if using, right before you are ready to serve the pasta salad. Enjoy cold!
Notes
- Skip the feta cheese for a dairy-free pasta salad.
- Use freshly chopped parsley in place of basil for a different, herby flavor.
- Any shape of short pasta noodles will work in place of bowtie noodles.
Nutrition
Calories: 394kcal | Carbohydrates: 47g | Protein: 12g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 17mg | Sodium: 472mg | Potassium: 659mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1486IU | Vitamin C: 109mg | Calcium: 161mg | Iron: 2mg