Summer Vegetable Pasta Salad

Summer Vegetable Pasta Salad is a delightfully refreshing dish that’s packed with fresh, colorful vegetables and tossed with a light vinaigrette. It’s not heavy or overly creamy either. I think it’s a perfect summertime or picnic salad, and if you’re not a fan of a certain vegetable, feel free to omit it or substitute with another favorite. It will still be undeniably delicious! If you’re looking for a light & vibrant dish that’s not overly complex, you’ve come to the right place.

When you combine tender pasta with a medley of fresh vegetables and a tangy dressing, you get the perfect salad. The addition of herbs just sends it over the top. I’ve really been in the mood for fresh and light meals, and this salad reminds me of warm, sunny days. Not a fan of a specific vegetable? Don’t worry, it’s still delicious with your favorites.

Kitchen Equipment Needed:

• Large pot
• Colander
• Large mixing bowl
• Small whisk
• Cutting board
• Knife

Ingredients:

Pasta Salad:

• 12 oz pasta (such as rotini, penne, or farfalle)
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1 cup bell peppers (red, yellow, or orange), diced
• 1/2 cup red onion, finely chopped
• 1 cup zucchini, diced
• 1/2 cup black olives, sliced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped

Dressing:

• 1/4 cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper, to taste

Directions:

1. Cook the Pasta:
   • Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain the pasta and rinse under cold water to stop the cooking process. Set aside to cool.
2. Prepare the Vegetables:
   • While the pasta is cooking, prepare the vegetables. Halve the cherry tomatoes, dice the cucumber, bell peppers, and zucchini, finely chop the red onion, and slice the black olives. Chop the fresh parsley and basil.
3. Make the Dressing:
   • In a small bowl, whisk together the extra-virgin olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, dried oregano, salt, and pepper until well combined.
4. Assemble the Salad:
   • In a large mixing bowl, combine the cooked and cooled pasta with the cherry tomatoes, cucumber, bell peppers, red onion, zucchini, black olives, parsley, and basil. Pour the dressing over the salad and toss gently to coat all the ingredients evenly.
5. Chill and Serve:
   • Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled and enjoy the fresh, vibrant flavors of this Summer Vegetable Pasta Salad.

Enjoy:

This Summer Vegetable Pasta Salad is a quick and delicious meal that’s perfect for any warm day. The combination of tender pasta, fresh vegetables, and a light vinaigrette is simply irresistible! Enjoy the fresh and flavorful taste of this homemade dish.