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Garden Vegetable Pasta Salad Recipe
This garden vegetable pasta salad is such a delicious summer recipe!
Prep Time
20
minutes
mins
Cook Time
10
minutes
mins
Total Time
30
minutes
mins
Servings:
8
servings
Ingredients
For the salad:
2.5
cups
uncooked bow tie pasta
20
cherry tomatoes
sliced in half
1
green zucchini
thinly sliced
1
yellow zucchini
thinly sliced
1
broccoli crown
chopped into small florets
1/2
red onion
sliced
1/2
red bell pepper
sliced
For the dressing:
1/2
cup
extra-virgin olive oil
1/4
cup
red wine vinegar
3
Tablespoons
fresh lemon juice
the juice from half a lemon
1
teaspoon
Sugar
1
teaspoon
dried oregano
1/2
clove
garlic
minced
1/2
teaspoon
Salt
pepper to taste
Instructions
Bring a large pot of salted water to a boil.
Meanwhile, chop the vegetables into salad sized pieces.
Combine all of the ingredients for the dressing in a small bowl and whisk until well combined.
When the water comes to a boil, cook the pasta for 6 to 9 minutes until it's al dente. Drain the pasta.
Stir about 1 Tablespoon of olive oil into the pasta to prevent it from sticking together and set aside the pot to cool, uncovered.
Add the dressing and all of the vegetables to the pot. Toss to mix it all together and then transfer to a serving bowl.
You can serve it immediately, but it tastes best if you let it marinate in the fridge overnight.
Notes
Time Saving Tip: In a hurry? Use 1 cup of store bought Italian Salad Dressing instead of making the dressing yourself.