Description
A refreshing summer vegetable pasta salad perfect for vegetarians, combining fresh veggies and bowtie pasta.
Ingredients
Scale
- 1/2 cup olive oil, extra virgin
- 1/3 cup red wine vinegar
- 1 Tbsp Dijon mustard
- 1 tsp dried oregano
- 1 garlic clove, minced
- 3/4 tsp salt
- 1/4 tsp black pepper
- 12 oz bowtie pasta
- 2 Roma tomatoes, chopped
- 1 yellow squash, diced
- 1 zucchini, chopped
- 1 crown broccoli, chopped into small florets
- 1/2 cup fresh parsley, chopped
- 1 jar roasted red peppers, drained and sliced
- 1/2 red onion, finely chopped
Instructions
- Cook the Pasta: Start by boiling a pot of water. Add the bowtie pasta and cook until tender but not mushy, achieving a perfect al dente texture. Watch the time closely; overcooking leads to a squishy result.
- Cool & Rinse Pasta: Once the pasta is cooked, drain it and rinse it under cold water until it feels cool to the touch. This stops the cooking process and maintains the texture. Do not skip this step to avoid sticky pasta.
- Prepare Your Veggies: Chop up your seasonal vegetables into bite-sized pieces, using your favorite veggies like bell peppers or cherry tomatoes. Ensure they are not too big, as they need to mix well into the salad.
- Whisk the Dressing: In a bowl, mix the olive oil, red wine vinegar, Dijon mustard, dried oregano, minced garlic, salt, and black pepper. The dressing should have a fresh and tangy smell to brighten the salad, but be careful with the vinegar, as too much can overpower the flavors.
- Toss Your Salad: In a large bowl, combine the cooled pasta, chopped vegetables, and prepared dressing. Toss the ingredients well to ensure everything is coated and visually appealing. If the salad seems dry, drizzle some extra dressing.
- Chill Before Serving: Place the pasta salad in the refrigerator for at least 30 minutes before serving, letting the flavors meld together. Taste before serving; adding a pinch of salt or a splash of vinegar may enhance the flavor significantly.
Notes
- Storage Tips: Keep leftovers in an airtight container in the fridge for up to 3-4 days. Stir well before serving after refrigeration.
- Expert Tips: Make extra vinaigrette to compensate for pasta absorbing dressing. Adjust seasoning before serving if the salad tastes bland after refrigeration. If the pasta becomes mushy, check the package instructions and rinse it under cold water immediately after draining.
- Reheating Instructions: This dish is best served cold. No reheating is necessary.
- Serving Suggestions: Pair with grilled shrimp skewers for a satisfying meal or serve alongside corn fritters for a summery plate. It’s also great with a slice of savory tomato pie.
- Recipe Variations: To add a salty punch, consider mixing in black olives. For extra flavor depth, artichokes can be added. A gluten-free option is to substitute quinoa for pasta.
- Ingredient Notes: Use fresh, seasonal vegetables for the best flavor. Feel free to swap out based on availability and freshness. Keep in mind the quality of ingredients affects the final taste significantly. Any short-shaped pasta can be used instead of bowtie pasta for different textures.
Nutrition
- Serving Size: 1.5 cups
- Calories: 238
- Sugar: 0g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg