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–+ servings
Summer Vegetable Pasta Salad

Brighten Your Day with Summer Vegetable Pasta Salad

This Summer Vegetable Pasta Salad is a vibrant, easy-to-make dish celebrating seasonal vegetables.
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Prep Time 15 minutes
Cook Time 12 minutes
Chill Time 2 hours
Total Time 2 hours 27 minutes
Servings: 6 servings
Course: Salads
Cuisine: Vegetarian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 oz Farfalle Pasta Choose butterfly-shaped pasta to capture the dressing.
For the Vegetables
  • 1 medium Yellow Squash Can substitute with zucchini.
  • 1 medium Cucumber Opt for English cucumbers for less bitterness.
  • 1 medium Red Bell Pepper Substitute with yellow or orange for variety.
  • 1 cup Broccoli Switch with cauliflower for different texture.
  • 1 cup Cauliflower Consider using snap peas for extra crunch.
  • 1 medium Red Onion Green onions can be a milder alternative.
For the Dressing
  • 1 packet Zesty Italian Dressing Mix Try making your own for a fresh twist.
  • 3 tbsp Red Wine Vinegar Apple cider vinegar is a great substitute.
  • 1/2 cup Olive Oil Avocado oil can be an interesting alternative.
  • 1 tbsp Sugar Optional; can use honey for natural sweetness.
  • 1 tsp Salt Adjust to taste.
For the Extras
  • 1/2 cup Black Olives Substitute with green olives if preferred.
  • 1/2 cup Stuffed Green Olives Can omit or replace with artichokes.

Equipment

  • Large pot
  • mixing bowl
  • Whisk
  • Knife
  • cutting board

Method
 

Cooking Instructions
  1. Begin by bringing a large pot of salted water to a boil. Add the farfalle pasta and cook according to package instructions, about 10-12 minutes until al dente. Drain and rinse under cold water, then set aside.
  2. While the pasta cooks, wash and slice the vegetables: thinly slice the red onion, and chop the yellow squash, cucumber, red bell pepper, broccoli, and cauliflower into bite-sized pieces.
  3. In a separate bowl, combine the zesty Italian dressing mix, red wine vinegar, olive oil, sugar, and a pinch of salt. Whisk vigorously for about 30 seconds until well blended.
  4. Add the cooled farfalle pasta and chopped vegetables to the dressing bowl. Stir gently for about a minute until everything is evenly coated.
  5. Transfer to an airtight container or cover with plastic wrap. Refrigerate for at least 2 hours, or overnight for best flavor.
  6. Before serving, stir in the black and stuffed green olives. Serve fresh and enjoy!

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 35gProtein: 5gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 300mgPotassium: 450mgFiber: 4gSugar: 2gVitamin A: 1200IUVitamin C: 60mgCalcium: 40mgIron: 1.5mg

Notes

Always salt pasta water generously. Cook pasta slightly longer than al dente to maintain texture. Add olives before serving to prevent discoloration. Customize veggies based on seasonal availability.

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