How To Make Veggie Lovers’ Pasta Salad
Tossed with white balsamisc vinaigrette, this pasta salad recipe works with a different types of vegetables. It’s easy to make and bursting with flavors!
Serves:
Ingredients
- 12ozdry pasta
- 3tbspolive oil
- 1zucchinicut into bite-sized pieces
- 3cupsbroccoli floretschopped
- 2bell peppers cored and diced into bite-sized pieces
- 1cupcherry or grape tomatoeshalved
- 3clovesgarlicpeeled and minced
- salt and pepperto taste
- 1/2small red onionpeeled and thinly-sliced
- 1/2cupwhite balsamic vinaigrette
- Parmesan cheesegrated, optional
Instructions
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Cook the pasta in a large stockpot of generously-salted water al dente according to package directions. Drain pasta and rinse under cold water for about 20 to 30 seconds until no longer hot. Set aside.
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Meanwhile, as your pasta water is heating and then your pasta is cooking, heat 1 tablespoon of oil in a large saute pan over medium-high heat.
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Add the zucchini and broccoli florets and saute for 3 minutes, stirring occasionally. Stir in the remaining oil, then add the bell peppers, tomatoes, garlic, and a few generous pinches of salt and pepper, and stir to combine.
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Continue sauteing for 4 to 5 more minutes, stirring occasionally, until the vegetables are cooked to your desired level of doneness.
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Stir in the red onion and saute for 1 more minute.
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Once the veggies and the pasta are all cooked, add them together in the large stockpot and drizzle with the vinaigrette.
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Toss until the pasta and veggies are evenly coated with the vinaigrette, then top with extra Parmesan if you’d like.
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Serve immediately, or refrigerate in a sealed container for up to 3 days.
Nutrition
- Calories: 322.79kcal
- Fat: 8.98g
- Saturated Fat: 1.30g
- Trans Fat: 0.00g
- Monounsaturated Fat: 5.39g
- Polyunsaturated Fat: 1.62g
- Carbohydrates: 54.07g
- Fiber: 3.69g
- Sugar: 6.09g
- Protein: 9.76g
- Sodium: 521.19mg
- Calcium: 48.37mg
- Potassium: 506.59mg
- Iron: 1.61mg
- Vitamin A: 131.22µg
- Vitamin C: 95.11mg
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