Summer Vegetable Pasta Salad
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Category
Pasta
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Cusine
American
What do you need?
How to make?
Ingredients
12 oz bow tie pasta
2 medium roma tomatoes
1 medium summer squash
1 medium zucchini
1 medium broccoli crown
1/2 medium red onion
15 oz jar roasted red peppers
1/2 bunch parsley
1/4 cup vegetable oil
1/4 cup olive oil
1/3 cup red wine vinegar
1 Tbsp dijon mustard
1 tsp dried oregano
1 tsp garlic, minced
3/4 tsp salt
fresh cracked black pepper to taste
Directions
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 you’re waiting for the pasta water to boil and the pasta to cook, prepare the vegetables . Give the vegetables a good wash and then cut into bite sized pieces . 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.