This simple recipe is light and fresh for any backyard BBQ or family get-together. The Summer Vegetable Pasta Salad pairs well with burgers, hot dogs, and chicken but can also be eaten by itself. Enjoy!

Yield
8 1.5 cups
Preparation time
20 minutes
Cooking time
15 minutes
Total time
35 minutes
Ingredients
½ C olive oil
⅓ C red wine vinegar
1 Tbsp Dijon mustard
1 tsp dried oregano
1 clv Garlic, minced
⅕ tsp salt
¼ tsp black pepper
12 oz bow tie pasta
2 Roma tomato
1 yellow squash
1 zucchini
1 broccoli head
½ red onion
1 jar roasted red peppers (12 oz jar, optional)
½ C chopped parsley
Instructions

1.    Make the vinaigrette first. Whisk together the olive oil, red wine vinegar, Dijon, oregano, minced garlic, salt, and pepper. Set the dressing aside.
2.    Cook the bowtie pasta according to the package directions (boil for 7-10 minutes or until tender), then drain in a colander. Rinse briefly to cool the pasta, then let it drain well.
3.    While the pasta is cooking and draining, prepare the vegetables. Chop the tomatoes, squash, zucchini, broccoli, and parsley. Slice the red onion and roasted red peppers (drained), if you decide to add them. 
4.    Place the pasta and chopped vegetables in your largest bowl. Give the vinaigrette a brief whisk, then pour it over the salad. Stir the pasta and vegetables until everything is coated in the dressing. Give it a taste and add salt or pepper, if needed. Serve immediately or refrigerate until ready to eat.
 

Notes

Calories 330 kcal, Carbohydrates 42 g, Protein 9 g, Saturated Fat 2.2 g, Sodium 856 mg, Fiber 5 g, Sugars 4.6 g 

Source

This recipe was adapted from Beth Budget-Bytes.