Summer Vegetable Pasta Salad

Get ready for the ultimate potluck superstar! This vibrant summer vegetable pasta salad is bursting with fresh, crisp vegetables and tossed in a zesty homemade vinaigrette that’ll make your taste buds dance.

What makes this pasta salad special? It’s the perfect balance of tender bow-tie pasta, garden-fresh veggies, and a bright, herb-infused dressing that gets better as it sits. Plus, it’s totally customizable – add more of what you love!

Ingredients

For the Vinaigrette:

• 1/2 cup olive oil
• 1/3 cup red wine vinegar
• 1 Tbsp Dijon mustard
• 1 tsp dried oregano
• 1 clove garlic, minced
• 3/4 tsp salt
• 1/4 tsp freshly cracked black pepper

For the Salad:

• 12 oz bowtie pasta
• 2 Roma tomatoes
• 1 yellow squash
• 1 zucchini
• 1 broccoli crown
• 1/2 red onion
• 1 (12 oz) jar roasted red peppers
• 1/2 cup chopped parsley

Steps

1. Start with the vinaigrette. In a medium bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, oregano, minced garlic, salt, and pepper until fully emulsified. The mixture should look creamy and well-combined. Set aside to let the flavors meld.
2. Bring a large pot of water to a rolling boil. Add 2 tablespoons salt to the water (this flavors the pasta from within). Cook the bowtie pasta for 7-10 minutes until al dente – you want it tender but still with a slight bite. Drain in a colander and rinse briefly with cool water to stop the cooking process. Shake well to remove excess water.
3. While the pasta cooks, prep your vegetables:
   • Cut tomatoes into 1-inch chunks
   • Slice squash and zucchini into 1/4-inch half-moons
   • Cut broccoli into small, bite-sized florets
   • Thinly slice red onion into 1/8-inch pieces
   • Drain and slice roasted red peppers into strips
   • Finely chop parsley
4. In your largest mixing bowl, combine the cooled pasta and all prepared vegetables. Pro tip: If your bowl seems too full, divide into two bowls for easier mixing.
5. Re-whisk the vinaigrette vigorously for 30 seconds to recombine, then pour over the salad. Gently toss everything together until each piece is evenly coated. Season to taste with additional salt and pepper if needed.
6. For best results, refrigerate for at least 30 minutes before serving to allow flavors to develop. Can be made up to 24 hours in advance.

Smart Swaps

• Use whole wheat pasta for extra fiber and nutrients
• Swap in any seasonal vegetables you have on hand
• Try feta cheese or mozzarella pearls for added protein
• Use balsamic vinegar instead of red wine vinegar for a sweeter profile

Make It Diabetes-Friendly

• Replace regular pasta with chickpea or lentil pasta to reduce carbs by 25%
• Double the vegetables and reduce pasta portion to 1 cup per serving
• Add 1/2 cup chickpeas per serving for protein and fiber
• Serve with a protein source to reduce glycemic impact

Pro Tips

• Cut all vegetables similar size for even distribution
• Don’t skip rinsing the pasta – it prevents clumping
• Reserve some vinaigrette to refresh leftovers
• Let salad come to room temperature before serving for best flavor