Summer Vegetable Pasta Salad

Summer Vegetable Pasta Salad requires around 30 minutes from start to finish. This recipe serves 8 and costs $1.27 per serving. One serving contains 330 calories, 9g of protein, and 15g of fat. Head to the store and pick up parsley, broccoli crown, onion, and a few other things to make it today. It is brought to you by Budget Bytes. It works well as a budget friendly side dish. It will be a hit at your The Fourth Of July event. 3884 people were impressed by this recipe. It is a good option if you're following a dairy free, lacto ovo vegetarian, and vegan diet. Overall, this recipe earns a tremendous spoonacular score of 97%. If you like this recipe, you might also like recipes such as Summer Vegetable Pasta Salad, Summer Vegetable Pasta Salad, and Summer Vegetable Pasta Salad.

Servings: 8

Preparation duration: 20 minutes

Cooking duration: 10 minutes

 

Ingredients:

12 oz bow tie pasta $1.39

1 medium broccoli crown $1.27

1 Tbsp dijon mustard $0.06

1 tsp garlic, minced $0.12

1/4 cup olive oil $0.44

1/2 medium red onion $0.57

1 tsp dried oregano $0.05

1/2 bunch parsley $0.49

fresh cracked black pepper to taste $0.05

15 oz jar roasted red peppers (2/3 jar) $1.34

2 medium roma tomatoes $0.61

3/4 tsp salt $0.05

1 medium summer squash $0.39

1/4 cup vegetable oil $0.16

1/3 cup red wine vinegar $0.21

1 medium zucchini $0.39

Equipment:

pot

colander

whisk

bowl

Cooking instruction summary:

Bring a large pot of lightly salted water to a boil. Add the pasta and boil for 5-7 minutes or until tender. Drain in a colander.While youre waiting for the pasta water to boil and the pasta to cook, prepare the vegetables (squash, zucchini, broccoli, tomato, onion, parsley, red pepper). Give the vegetables a good wash and then cut into bite sized pieces (onions and red pepper thinly sliced; parsley removed from stems and chopped).While the pasta is cooling, prepare the vinaigrette. In a small bowl whisk together the vegetable oil, olive oil, red wine vinegar, dijon mustard, oregano, minced garlic, salt, and pepper.Combine the cooked pasta, chopped vegetables, and vinaigrette. Stir until everything is well mixed and coated with vinaigrette. Serve immediately or refrigerate until ready to eat.

 

Step by step:


1. Bring a large pot of lightly salted water to a boil.

2. Add the pasta and boil for 5-7 minutes or until tender.

3. Drain in a colander.While youre waiting for the pasta water to boil and the pasta to cook, prepare the vegetables (squash, zucchini, broccoli, tomato, onion, parsley, red pepper). Give the vegetables a good wash and then cut into bite sized pieces (onions and red pepper thinly sliced; parsley removed from stems and chopped).While the pasta is cooling, prepare the vinaigrette. In a small bowl whisk together the vegetable oil, olive oil, red wine vinegar, dijon mustard, oregano, minced garlic, salt, and pepper.

4. Combine the cooked pasta, chopped vegetables, and vinaigrette. Stir until everything is well mixed and coated with vinaigrette.

5. Serve immediately or refrigerate until ready to eat.


Nutrition Information:

Quickview
330k Calories
9g Protein
14g Total Fat
42g Carbs
34% Health Score
Limit These
Calories
330k
17%

Fat
14g
23%

  Saturated Fat
6g
42%

Carbohydrates
42g
14%

  Sugar
4g
5%

Cholesterol
0.0mg
0%

Sodium
1001mg
44%

Get Enough Of These
Protein
9g
18%

Vitamin K
145µg
138%

Vitamin C
108mg
132%

Selenium
29µg
42%

Manganese
0.78mg
39%

Vitamin A
1280IU
26%

Folate
86µg
22%

Vitamin B6
0.41mg
21%

Fiber
5g
20%

Potassium
616mg
18%

Phosphorus
171mg
17%

Magnesium
58mg
15%

Copper
0.28mg
14%

Vitamin E
2mg
14%

Iron
2mg
12%

Vitamin B2
0.2mg
12%

Vitamin B1
0.15mg
10%

Vitamin B3
1mg
9%

Calcium
86mg
9%

Zinc
1mg
8%

Vitamin B5
0.77mg
8%

covered percent of daily need
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