SPHIS Home » Gray Street Farmers Market » Recipes » Summer Vegetable Pasta Salad
Summer Vegetable Pasta Salad
Ingredients
- 12 oz. bow tie pasta
- 2 medium tomatoes
- 1 medium summer squash
- 1 medium zucchini
- 1 medium broccoli crown
- ½ medium red onion
- ⅔ (15 oz.) jar roasted red peppers
- ½ bunch parsley
Vinaigrette
- ¼ cup vegetable oil
- ¼ cup olive oil
- ⅓ cup red wine vinegar
- 1 Tbsp dijon mustard
- 1 tsp dried oregano
- 1 tsp minced garlic
- ¾ 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 (squash, zucchini, broccoli, tomato, onion, parsley, red pepper). Give the vegetables a good wash and then cut into bite sized pieces (onions and red pepper thinly sliced; parsley removed from stems and chopped).
- 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.
