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
Serves 8
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  1. 2 cups prepared pesto
  2. 2/3 cup white balsamic vinegar
  3. 1/3 cup olive oil
  4. 3/4 teaspoon salt
  5. 1/2 teaspoon sugar
  6. 1/4 teaspoon ground black pepper
  1. 1 (16-ounce) package miniature bow tie pasta
  2. 1 (12-ounce) bag fresh broccoli florets
  3. 3 plum tomatoes, seeded and chopped
  4. 1 bunch green onions, chopped
  5. 1 yellow squash, quartered lengthwise and sliced
  6. 1 zucchini, quartered lengthwise and sliced
  7. 1 red bell pepper, chopped
  8. 1 green bell pepper, chopped
  9. 1/2 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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