Vegetable Pasta Salad

vegetable pasta salad

This light vegetable pasta salad is an easy recipe to take to picnics all summer long.

Vegetable Pasta Salad
Makes 8 servings
  • Dressing
  • 2 cups prepared pesto
  • ⅔ cup white balsamic vinegar
  • ⅓ cup olive oil
  • ¾ teaspoon salt
  • ½ teaspoon sugar
  • ¼ teaspoon ground black pepper
  • Salad
  • 1 (16-ounce) package miniature bow tie pasta
  • 1 (12-ounce) bag fresh broccoli florets
  • 3 plum tomatoes, seeded and chopped
  • 1 bunch green onions, chopped
  • 1 yellow squash, quartered lengthwise and sliced
  • 1 zucchini, quartered lengthwise and sliced
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • ½ cup shredded Parmesan cheese
  1. For dressing: In a medium bowl, whisk together pesto and next 5 ingredients. Cover and refrigerate for up to 3 days.
  2. For salad: Cook pasta according to package directions, adding broccoli during last minute of cooking. Drain, rinse with cold water, and drain again.
  3. In a large bowl, stir together tomatoes, next 6 ingredients, and pasta mixture Add dressing, stirring gently to coat. Cover and refrigerate for at least 1 hour before serving.

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