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–+ servings
SUMMER VEGETABLE PASTA SALAD

Bright and Flavorful Summer Vegetable Pasta Salad Delight

A vibrant and delightful summer vegetable pasta salad that’s perfect for potlucks and outdoor gatherings, made with fresh veggies and tangy dressing.
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Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 1 hour
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Salads
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 oz Farfalle or Rotini Pasta Use any short pasta shape based on preference.
For the Grilled Vegetables
  • 1 medium Zucchini Substitute with yellow squash for variety.
  • 1 medium Yellow Squash Replace with extra zucchini if needed.
  • 1 medium Red Bell Pepper Can substitute with green pepper for a sharper flavor.
  • 1 cup Cherry Tomatoes Substitute with diced regular tomatoes if unavailable.
  • 1 small Red Onion Use sweet onion for a milder taste.
  • 2 cups Portabella Mushrooms Replace with cremini or button mushrooms.
  • 3 Tbsp Olive Oil Can be substituted with any neutral oil like canola.
For the Vinaigrette
  • 1/4 cup Canola or Vegetable Oil Ideal for the dressing.
  • 3 Tbsp Red Wine Vinegar White wine vinegar can work as an alternative.
  • 2 Tbsp Water Omit if you prefer a thicker consistency.
  • 2 Tbsp Dijon Mustard Honey mustard can be a sweet alternative.
  • 2 cloves Garlic Fresh is highly recommended.
  • 1 tsp Dried Oregano Substitute with Italian seasoning if preferred.
  • 1 Tbsp Lemon Zest Use bottled lemon juice in a pinch.
  • 2 Tbsp Lemon Juice
For the Finishing Touches
  • 1 cup Feta Cheese Substitute with goat cheese for a different flavor profile.
  • 1/4 cup Fresh Basil Other fresh herbs like cilantro can be used.
  • 1/4 cup Fresh Parsley Adjust according to personal preference.
  • To taste Salt Essential for enhancing overall taste.
  • To taste Black Pepper Enhances flavors throughout the salad.

Equipment

  • Grill
  • Large Pot
  • Colander
  • Mixing bowl
  • small bowl

Method
 

Cooking Steps
  1. Boil a large pot of salted water and cook the pasta until al dente, about 8-10 minutes. Drain and rinse under cold water to cool.
  2. Preheat the grill to medium-high heat. Wash and slice the vegetables into evenly sized pieces. Toss with olive oil, salt, and pepper.
  3. Grill the vegetables for 4-6 minutes on each side until tender with char marks. Allow to cool slightly before cutting into bite-sized pieces.
  4. In a large bowl, combine cooled pasta and grilled vegetables. Mix gently.
  5. Whisk together the vinaigrette ingredients in a small bowl until well combined.
  6. Pour the vinaigrette over the pasta and vegetable mixture, and gently toss until evenly coated. Fold in feta cheese.
  7. Cover and refrigerate for at least 1 hour before serving.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 30gProtein: 7gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gCholesterol: 10mgSodium: 500mgPotassium: 400mgFiber: 3gSugar: 3gVitamin A: 25IUVitamin C: 30mgCalcium: 15mgIron: 10mg

Notes

For best flavor, make a few hours or the day before serving. Adjust herbs and dressings to taste.

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