Summer Veggie Pasta Salad

Name: Summer Veggie Pasta Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 8 servings
Cuisine: International
Ingredients: 12 oz rotini or farfalle pasta; 1 cup cherry tomatoes, halved; 1 medium zucchini, diced; 1 yellow bell pepper, diced; 1/2 cup black olives, sliced; 1/2 cup red onion, finely diced; 1/2 cup fresh mozzarella pearls; 1/4 cup fresh basil, torn; 1/3 cup extra-virgin olive oil; 3 tablespoons red wine vinegar; 1 teaspoon Dijon mustard; 1 garlic clove, minced; 1 teaspoon dried Italian seasoning; Salt and black pepper to taste; 2 tablespoons grated Parmesan for serving

vegetarianmake-ahead

This Summer Veggie Pasta Salad is the ultimate make-ahead dish for warm-weather gatherings. Packed with colorful summer vegetables, fresh mozzarella, and tossed in a bright Italian vinaigrette, it only gets better as it sits in the fridge. Prepare it the night before a picnic or BBQ and let the flavors meld overnight.

25 minutes

8 servings

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Ingredients

•12 oz rotini or farfalle pasta
•1 cup cherry tomatoes, halved
•1 medium zucchini, diced
•1 yellow bell pepper, diced
•1/2 cup black olives, sliced
•1/2 cup red onion, finely diced
•1/2 cup fresh mozzarella pearls
•1/4 cup fresh basil, torn
•1/3 cup extra-virgin olive oil
•3 tablespoons red wine vinegar
•1 teaspoon Dijon mustard
•1 garlic clove, minced
•1 teaspoon dried Italian seasoning
•Salt and black pepper to taste
•2 tablespoons grated Parmesan for serving

Nutritional Information

Per serving

320

Calories

10g

Protein

42g

Carbs

13g

Fat

Fiber

Instructions

1
Cook pasta until al dente. Drain and rinse under cold water.
2
Whisk together olive oil, red wine vinegar, Dijon mustard, garlic, Italian seasoning, salt, and pepper.
3
In a large bowl, combine cooled pasta, cherry tomatoes, zucchini, bell pepper, olives, and red onion.
4
Pour the dressing over the pasta and toss well to coat everything evenly.
5
Gently fold in the mozzarella pearls and fresh basil.
6
Taste and adjust seasoning — add more vinegar for brightness or salt as needed.
7
Cover and refrigerate for at least 30 minutes (up to 24 hours) to let flavors meld.
Step 7
30:00
8
Before serving, toss again and top with grated Parmesan. Add a splash of olive oil if the salad looks dry.

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Cost Estimate

Estimated ingredient costs based on average prices

$0.00

Total cost

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per serving

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View ingredient breakdown

12 oz rotini or farfalle pastaN/A

1 cup cherry tomatoes, halvedN/A

1 medium zucchini, dicedN/A

1 yellow bell pepper, dicedN/A

1/2 cup black olives, slicedN/A

1/2 cup red onion, finely dicedN/A

1/2 cup fresh mozzarella pearlsN/A

1/4 cup fresh basil, tornN/A

1/3 cup extra-virgin olive oilN/A

3 tablespoons red wine vinegarN/A

1 teaspoon Dijon mustardN/A

1 garlic clove, mincedN/A

1 teaspoon dried Italian seasoningN/A

Salt and black pepper to tasteN/A

2 tablespoons grated Parmesan for servingN/A

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