Summer Veggie Pasta Salad

This fresh summer veggie salad may be a good way to spend all of these vegetables from the garden. It’s a cinch to form and therefore the perfect entremots to require to BBQs and parties!

Summer isn’t complete without a couple of good pasta salads, am I right? This vegetable salad is loaded with a spread of veggies and seasoned with spices and Italian dressing. It’s so fresh and delicious, it could easily be served as a main dish rather than a side.

Summer Veggie Pasta Salad
Summer Veggie Pasta Salad

You can serve it right alway otherwise you can cover it and let it refrigerate for a couple of hours beforehand. I like better to let it sit because the veggies and noodles take in the flavour from the dressing and obtain extra tender too. Either way it’ll taste delicious!

Be on the lookout for more salad recipes, because they’re headed your way! I’ve got many ideas for delicious, easy, veggie-packed dishes, you’re gonna want to form them all!!

Summer Veggie Pasta Salad


  • 1 lb. pasta
  • 1 c. cherry tomatoes, halved
  • 1 yellow squash, cut in half lengthwise then sliced
  • 1 zucchini, cut in half lengthwise then sliced
  • 1 large head broccoli, cut into florets
  • ½ medium red onion, diced or sliced
  • ⅔ c. diced red bell peppers or diced roasted red peppers
  • 1 (2.25 oz.) can sliced black olives
  • ⅔ c. Italian dressing (I used Newman's Own)
  • ¼ c. grated parmesan
  • 2 tbsp. freshly minced parsley
  • ½ tsp. garlic powder
  • ¼ tsp. paprika
  • ¼ tsp. kosher sea salt
  • ¼ tsp. freshly ground black pepper


  1. Place a large pot of water over high heat, bring to a boil. Add the pasta and cook according to the package's directions. Drain and set aide.
  2. Meanwhile, prep the veggies, then in a medium bowl, whisk together the dressing, parmesan, parsley, garlic powder, paprika, salt and black pepper.
  3. In the large pot, combine the pasta, veggies, and dressing. Stir until combined. Serve immediately or cover and refrigerate until ready to serve.

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