Vegetarian Pasta Salad
This veggie pasta salad recipe is full of flavor and sauteéd vegetables! It's an easy side dish perfect for barbecues, picnics and more!
Servings: 8
Ingredients
- 12 ounces pasta
- 1 tablespoon extra virgin olive oil
- 1 zucchini chopped
- 1 red pepper chopped
- 1 orange pepper chopped
- 1 cup cherry tomatoes halved
- ½ red onion chopped
Pasta Salad Dressing
- ½ cup extra virgin olive oil
- ¼ cup white wine vinegar
- 3 tablespoons lemon juice
- 1 teaspoon dried basil
- ¼ teaspoon crushed red pepper flakes
Topping
- ½ cup parmesan grated
Instructions
- Bring a pot of salted water to a boil. Add pasta.12 ounces pasta
- Meanwhile add oil and zucchini to a saucepan over medium heat. Sauté 3 minutes.1 tablespoon extra virgin olive oil, 1 zucchini
- Add peppers, tomatoes and onions. Sauté 4 minutes.1 red pepper, 1 orange pepper, 1 cup cherry tomatoes, ½ red onion
- Strain pasta and rinse in cold water.
- Return to serving bowl. Pour sautéed vegetables over pasta.
- In a jar, combine dressing ingredients and shake until combined. Pour over pasta salad.½ cup extra virgin olive oil, ¼ cup white wine vinegar, 3 tablespoons lemon juice, 1 teaspoon dried basil, ¼ teaspoon crushed red pepper flakes
- Top with fresh grated Parmesan. Toss.½ cup parmesan
Notes
- Don’t Overcook Noodles - Prepare them al dente. This will prevent your pasta salad from becoming mushy and it will toss easier.
- Shock Pasta - After straining noodles, rinse them with cold water to shock them.
- Cool Pasta - Allow pasta to cool before adding the pasta salad dressing and ingredients.
- Marinate - The best pasta salads are made in advance to allow the dressing to soak into your pasta and veggies.
Substitutions
- Olive Oil - EVOO is preferred, but olive oil and canola oil also work.
- Parmesan - Asiago, pecorino romano, feta and goat cheese all work well.
- White Wine Vinegar - You can also use balsamic vinegar or a red wine vinegar.
- Lemon Juice - Freshly squeezed or 100% lemon juice purchased in the produce section of your grocer.
- Dried Basil - Oregano, thyme and rosemary also work well.
- Crushed Red Pepper Flakes - Eliminate or substitute with black pepper.
Variations
- Add Garlic - when you’re sautéing the vegetables for another boost of fresh flavor.
- Mix it Up - Use your favorite or seasonal veggies.
- Make it Vegan - Eliminate the cheese.
Optional Veggies
- green onion
- carrots
- celery
- squash
- broccoli
Alternative Pastas
- orzo
- rice
- tri color spirals
How to Store
Refrigerate - Wrap your serving bowl tightly with plastic wrap, or choose a storage bowl with a tight fitting lid. Most pasta salads can be kept in the refrigerator for up to 3-4 days. I really enjoy making this one ahead of time because it’s truly even better the second day!Nutrition
Calories: 340kcal | Carbohydrates: 36g | Protein: 9g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 4mg | Sodium: 110mg | Potassium: 284mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1139IU | Vitamin C: 49mg | Calcium: 93mg | Iron: 1mg