I Just Can’t Get Enough of This Kind of Salad – Get Your Fresh Garden Veggies Ready
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See what my friends at Budget Bytes had to say about this Summer Vegetable Pasta Salad:
I made a few switches to the recipe. I had yellow zucchini, orange cherry tomatoes, green cauliflower, an orange bell pepper and cucumbers. So i put those instead of the written veggies. Oh and had no more red onions so put a white one instead. But i followed the recipe other than that. So good!
That’s one thing that I absolutely love about this salad, you can use whatever vegetables you have on hand. It still turns out refreshing and delicious as ever. Totally satisfying, I feel like it could be a meal in itself. Serve this to an adoring crowd at your next potluck.
Ingredients
12 oz. Barilla bow tie pasta
2 medium roma 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 Wesson vegetable oil
¼ cup Bertolli olive oil
⅓ cup red wine vinegar
1 Tbsp dijon mustard
1 tsp McCormick dried oregano
1 tsp minced garlic
¾ tsp Morton salt
to taste fresh cracked black pepper
Directions
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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.
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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).
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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.
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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.
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Quick Tip: You can use whatever vegetables your heart desires, as long as they are fresh!
Thank you to Budget Bytes for this awesome recipe!
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