Name: Summer Vegetable Pasta Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8 servings
Ingredients: 1/2 cup olive oil ($1.28); 1/3 cup red apple vinegar vinegar ($0.53); 1 Tbsp Dijon mustard ($0.10); 1 tsp dried oregano ($0.10); 1 clove garlic, minced ($0.08); 3/4 tsp salt ($0.03); 1/4 tsp freshly cracked black pepper ($0.02); 12 oz. bowtie pasta ($0.79); 2 Roma tomatoes ($0.63); 1 yellow squash ($0.75); 1 zucchini ($0.85); 1 broccoli crown ($1.07); 1/2 red onion ($0.19); 1 12oz. jar roasted red peppers ($1.99); 1/2 cup chopped parsley ($0.35)

The Ultimate Summer Veggie Pasta Salad (You’ll Wanna Make This All Season)

Hey, have you ever just looked at a bowl of pasta salad and thought, “Why isn’t this my whole life?” 😂 Like, seriously, it’s so fresh and vibrant, it practically screams summer! 🥳

Main dish photo — *The finished dish — looks amazing, right?*

Okay, so let’s talk about what goes into this beauty. (I’m in the grocery store now, and it’s chaos.)

Okay, Let’s Talk Ingredients

Alright, you’re gonna need:

– 1/2 cup of olive oil (grab the good stuff, not that sad, cheap one)
– 1/3 cup red apple vinegar (trust me on this one, it’s a game changer)
– 1 Tbsp Dijon mustard (it just adds that zing!)
– 1 tsp dried oregano (gotta have it)
– 1 clove garlic (minced, but don’t chop your fingers off—nobody wants that)
– 3/4 tsp salt (I mean, flavor, right?)
– 1/4 tsp black pepper (freshly cracked is key, don’t skimp!)
– 12 oz. bowtie pasta (the cuteness factor is real here)
– 2 Roma tomatoes (chop ‘em like you mean it)
– 1 yellow squash & 1 zucchini (slice ‘em up!)
– 1 broccoli crown (isn’t it pretty?)
– 1/2 red onion (add a little drama)
– 1 jar of roasted red peppers (because yum)
– 1/2 cup chopped parsley (so freshhh)

So Here’s Why I Make This Constantly

Okay, story time! So last summer, I had this BBQ, right? And I did *not* have a plan for the food. Total chaos! 😱 Then I remembered this pasta salad I made once for a potluck. I whipped it up in like, 30 minutes, and OMG, it vanished! People were spooning it up like it was the last food on earth. I mean, who knew veggies could be this popular?! I felt like a culinary superhero. 🦸‍♀️ Now, it’s a staple in my summer rotation. It’s easy, it’s colorful, and it makes me feel fancy without needing a culinary degree. Win-win!

Another beautiful angle of the dish — *Just as gorgeous from this angle too!*

The One Trick That Changes Everything

Listen up—when you make that vinaigrette, don’t just dump everything in and stir. Whisk it like you mean it! Get a little air in there, make it frothy. It makes the dressing so much more luscious, and everything will stick to that pasta like a dream. Seriously, it’s the secret to *all* good salads!

Don’t Mess This Up (My Top Tips)

So, I’ve learned the hard way:

1. Don’t overcook the pasta. Seriously, nobody wants mushy pasta. Cook until al dente (look at me, speaking Italian 😏).
2. Rinse the pasta! It cools it down and stops it from turning into a sticky clump.
3. Taste as you go. I’m telling you, you might need a little more salt. And if you do, just sprinkle—don’t dump!
4. Chill it! It’s way better after a little time in the fridge. Like, give it a couple of hours to let all those flavors hang out together.

How to Keep Them From Disappearing (Or, How to Store Them)

Okay, if you want leftovers (good luck with that), store it in an airtight container. It’ll last a couple of days in the fridge. Just keep in mind the veggies might get a bit wilted, but they’re still yummy! Pro tip: add a splash of olive oil when you take it out for a little revive action. 😉

If You Liked This, You’ll Probably Like These Too

If this pasta salad is your jam, you’ll also love my:

– Caprese Skewers (so simple and fresh!)
– Chickpea Salad (protein-packed and delish)
– Grilled Veggie Tacos (seriously, taco night just got a makeover!)

So, what do you think? Are you ready to dive into summer with this pasta salad? 🤔 Or do you have a go-to summer dish that I need to know about? Let’s chat!

Summer Vegetable Pasta Salad

Flavor-packed Summer Vegetable Pasta Salad with amazing ingredients and incredible taste! Perfect for any occasion.

Prep Time
20 minutes

Cook Time
15 minutes

Total Time
35 minutes

Category: Dinner

Yield: 8 servings servings

Ingredients

1/2 cup olive oil ($1.28)

1/3 cup red apple vinegar vinegar ($0.53)

1 Tbsp Dijon mustard ($0.10)

1 tsp dried oregano ($0.10)

1 clove garlic, minced ($0.08)

3/4 tsp salt ($0.03)

1/4 tsp freshly cracked black pepper ($0.02)

12 oz. bowtie pasta ($0.79)

2 Roma tomatoes ($0.63)

1 yellow squash ($0.75)

1 zucchini ($0.85)

1 broccoli crown ($1.07)

1/2 red onion ($0.19)

1 12oz. jar roasted red peppers ($1.99)

1/2 cup chopped parsley ($0.35)

Instructions

Make the vinaigrette first. Whisk together the olive oil, red apple vinegar vinegar, Dijon, oregano, minced garlic, salt, and pepper. Set the dressing aside.
Cook the bowtie pasta according to the package directions (boil 7-10 minutes or until tender), then drain in a colander. Rinse briefly to cool the pasta, then let it drain well.
While the pasta is cooking and draining, prepare the vegetables. Chop the tomatoes, squash, zucchini, broccoli, and parsley. Slice the roasted red peppers (drained) and the red onion.
Place the pasta and chopped vegetables in the largest bowl you have. Give the vinaigrette a brief whisk, then pour it over the salad. Stir the pasta and vegetables until everything is coated in dressing. Give it a taste and add salt or pepper, if needed. Serve immediately, or refrigerate until ready to eat.