Description
A vibrant and nutritious pasta salad perfect for summer gatherings.
Ingredients
Scale
- 8 ounces Farfalle Pasta (or Rotini/campanelle)
- 1 medium Yellow Squash (or Zucchini)
- 1 medium Cucumber (or bell peppers/celery)
- 1 medium Red Bell Pepper (any sweet pepper)
- 1 cup Broccoli (optional)
- 1 cup Cauliflower (optional)
- 1 small Red Onion (or green onions)
- 1/2 cup Black Olives (or green olives)
- 1/4 cup Stuffed Green Olives (optional)
- 1 package Zesty Italian Dressing Mix (or homemade)
- 1/4 cup Red Wine Vinegar (or white vinegar/lemon juice)
- 1/2 cup Olive Oil (or canola/avocado oil)
- 1 tablespoon Sugar (or honey)
- 1 teaspoon Salt (to taste)
Instructions
- Cook the pasta in salted boiling water per package instructions until al dente. Drain and cool.
- Prepare the vegetables by chopping the yellow squash, cucumber, red bell pepper, broccoli, and cauliflower into bite-sized pieces and thinly slicing the red onion.
- Mix the dressing by whisking together the Zesty Italian Dressing Mix, red wine vinegar, olive oil, sugar, and salt in a small bowl.
- Combine the cooked pasta with the chopped vegetables, black olives, and stuffed green olives in a large bowl.
- Pour the dressing over the mixture and gently toss until all ingredients are coated.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
Store in an airtight container in the refrigerator for up to three days. Add a splash more dressing before serving if needed.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 350mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg