Summer vegetable pasta salad – Outs at low budget

As soon as the hot summer weather takes place, everything I want to eat is crunchy vegetables and a cold pasta salad. This summer vegetable pasta salad is my go-to with a mixture of colored vegetables, a tangy homemade vinaigrette and many ways to personalize it according to what I have at hand or what I want that day. In addition, he holds great In the refrigerator, it is therefore perfect for the preparation of meals!

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“The vinaigrette on this pasta salad is fantastic. I made slight changes to vegetables and I used what I had in the garden (fresh peppers instead of roast) and I added sautéed chicken to make it a main dish. It was delicious and an excellent cooling summer meal!”

Lee Anne

Easy recipe for summer vegetable pasta salad

This summer, the vegetable pasta salad is absolutely perfect for potlucks because it makes a huge lot, and it’s going with All. Without forgetting that he holds well to travel and is always super delicious after he sits on this picnic table a little. 😉 I made a really basic tangible vinaigrette using olive oil, red wine vinegar, Dijon, chopped garlic and seasoning, and it seriously connects everything.

But if you do not have a well-supplied pantry, any Italian vinaigrette in the basic bottle, as we use in our recipe for conventional pasta salad, will do well. You can also choose something like a Caesar vinaigrette (no creamy style) or a Greek vinaigrette. Go with what you like or have to put back!

Summer vegetable pasta salad

This light and fresh summer vegetable pasta salad is perfect for barbecues and summer potlucks, or your weekly meal preparation. Step -by -step photos can be seen under the recipe card.

Vinaigrette

• ½ cup olive oil ($ 1.40)
• ⅓ cup red wine vinegar ($ 0.49)
• 1 Tablespoon Dijon Mustard ($ 0.06)
• 1 teaspoon Dried oregano ($ 0.14)
• 1 clove (chopped, $ 0.06)
• ¾ teaspoon salt ($ 0.03)
• ¼ teaspoon black pepper (freshly cracked, $ 0.04)

Salad

• 12 Oz. Pasta in bow tie ($ 0.98)
• 2 Roma tomatoes (215g, $ 0.40)
• 1 yellow squash (275g, $ 0.90)
• 1 zucchini (200g, $ 0.65)
• 1 crown broccoli ($ 1.83)
• ½ cup fresh parsley (chopped, $ 0.54)
• 1 12 oz. jar roasted red peppers (Drained, $ 2.13)
• ½ red onion (130g, $ 0.54)

• Gather your ingredients.

• First do the vinaigrette. Whisk the olive oil, red wine vinegar, dijon, oregano, chopped garlic, salt and pepper together. Put the dressing aside.

• Cook the pasta in a butterfly knot according to the instructions of the packaging (boil 7 to 10 minutes or until tenderness), then drain in a sticky. Rinse briefly to cool the pasta, then let it flow.

• While the pasta cooks and flow, prepare the vegetables. Chop the tomatoes, squash, zucchini, broccoli and parsley. Slice the roasted red peppers (drained) and the red onion.

• Place chopped pasta and vegetables in the largest bowl you have. Give a brief whisk to the vinaigrette, then pour it on the salad. Incorporate pasta and vegetables until everything is coated with vinaigrette. Give it a taste and add salt or pepper, if necessary. Serve immediately or refrigerate until it is ready to eat.

See how we calculate the recipe costs here.

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• Average bowl

• Large bowl

• Medium pot

Portion: 1.5cupsCalories: 238kcalCarbohydrates: 28gProtein: 5gFat: 12gSodium: 200MGFiber: 2g

Read our full nutritional warning here.

How to make the summer vegetable pasta salad Step -by -step photos

Gather all your ingredients.

Make the vinaigrette: Add ½ cup of olive oil, ⅓ Cup of red wine vinegar, 1 tsp.

Mix well to combine and put the vinaigrette aside.

Cook the pasta: Cook 12 oz. Bowtie pasta (or other short pasta) depending on the instructions in the packaging (boil until tenderness, drain in a sticky). Give a quick rinsing to the pasta to cool it, then let it flow.

Assemble the salad: Give the vinaigrette a quick whisk, then pour it over the pasta and vegetables.

Stir until everything is really well coated with vinaigrette. Give it a taste and add salt or pepper if necessary. Serve immediately or refrigerate until it is ready to eat. Make sure you make a stir after refrigeration and just before serving to redistribute the vinaigrette.

What can I add else?

I used fresh broccoli, zucchini, yellow squash, red onion and parsley in this salad, then I am thrown into a few roasted red peppers just for fun. The great thing about a recipe like this is how flexible it is. You can mix and match according to what is in season, what you have in the refrigerator or what your family likes the most.

And if you want to transform it into more than one main dish or simply increase the flavor, you also have options: