How To Make Summer Vegetable Pasta Salad Recipe
A refreshing and healthy pasta salad packed with summer vegetables.
Serves:
Ingredients
- 8 oz of pasta (fusilli, penne, or rotini)
- 1 medium zucchini, diced
- 1 medium yellow squash, diced
- 1 red bell pepper, diced
- 1/2 red onion, thinly sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup extra virgin olive oil
- 2 tbsp balsamic vinegar
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
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Cook pasta according to the package instructions. Drain and rinse under cold running water.
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In a large bowl, combine the cooked pasta, zucchini, yellow squash, bell pepper, red onion, cherry tomatoes, and basil.
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In a small bowl, whisk together the olive oil, balsamic vinegar, garlic, salt, and pepper.
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Pour the dressing over the salad and toss to combine.
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Chill the pasta salad in the refrigerator for at least 30 minutes before serving.
Nutrition
- Calories : 319kcal
- Total Fat : 14g
- Saturated Fat : 2g
- Cholesterol : 0mg
- Sodium : 20mg
- Total Carbohydrates : 42g
- Dietary Fiber : 3g
- Sugar : 7g
- Protein : 7g
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