Description
A light, refreshing pasta salad packed with colorful veggies, perfect for summertime meals.
Ingredients
Scale
- 8 oz Pasta (farfalle, rotini, fusilli, penne)
- 1 medium Zucchini
- 1 cup Broccoli Florets
- 1 medium Bell Pepper
- 1 cup Tomatoes
- 2 cloves Garlic
- 1 small Red Onion
- 1/4 cup Olive Oil
- 1/4 cup Vinaigrette
- 1/4 cup Parmesan Cheese
Instructions
- Begin by cooking the pasta according to the package instructions. Once cooked, drain and rinse it under cold water to cool it down.
- While the pasta is cooking, chop the zucchini, broccoli, bell peppers, tomatoes, garlic, and red onion into small pieces.
- In a large mixing bowl, combine the cooked pasta and the chopped vegetables.
- Drizzle the olive oil and vinaigrette over the pasta and veggies. Toss everything together until well mixed.
- Finally, sprinkle the Parmesan cheese on top. Toss again before serving.
Notes
This salad can be served cold or at room temperature. Store leftovers in an airtight container in the fridge for 3-5 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 10mg