All I want to eat when summer's warm weather arrives is cold spaghetti salad and crisp veggies. With a variety of vibrant vegetables, a zesty homemade vinaigrette, and numerous ways to tailor it to whatever I have on hand or am wanting that day, this Summer Vegetable Pasta Salad is my go-to. It's ideal for meal prep because it keeps well in the refrigerator as well!
Ingredients:
Vinaigrette.
- 1/2 cup olive oil ($1.28)
- 1/3 cup red wine vinegar ($0.53)
- 1 Tbsp Dijon mustard ($0.10)
- 1 tsp dried oregano ($0.10)
- 1 clove garlic, minced ($0.08)
- 3/4 tsp salt ($0.03)
- 1/4 tsp freshly cracked black pepper ($0.02)
Salad.
- 12 oz. bowtie pasta ($0.79)
- 2 Roma tomatoes ($0.63)
- 1 yellow squash ($0.75)
- 1 zucchini ($0.85)
- 1 broccoli crown ($1.07)
- 1/2 red onion ($0.19)
- 1 12oz. jar roasted red peppers ($1.99)
- 1/2 cup chopped parsley ($0.35)
Instructions:
Step:No:01
First, make the vinaigrette. Olive oil, red wine vinegar, Dijon, oregano, minced garlic, salt, and pepper should all be whisked together. Discard the dressing.
Step:No:02
Boil the bowtie pasta for 7 to 10 minutes, or until it's cooked, as directed on the package, and then drain in a strainer. After a quick rinse to cool the pasta, thoroughly drain it.
Step:No:03
As the pasta cooks and drains, get the veggies ready. Chop the parsley, broccoli, zucchini, squash, and tomatoes. Cut the red onion and the roasted red peppers (drained).
Step:No:04
Transfer the chopped vegetables and pasta to your largest bowl. Whisk the vinaigrette for a few seconds and then drizzle it over the salad. Once the dressing is all over the pasta and veggies, stir everything together. Taste it and adjust with salt or pepper if necessary. Serve right away or put in the fridge until you're ready to eat.
more details for recipes:https://www.budgetbytes.com/summer-vegetable-pasta-salad/
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