This Veggie Lovers’ Pasta Salad recipe is easy to whip up with whatever veggies you have on hand, it’s tossed with a simple white balsamic vinaigrette, it’s easy to make ahead of time, and — of course — it’s absolutely delicious!
- 12 ounces dry pasta (I used farfalle)
- 2–3 tablespoons olive oil
- 1 zucchini, cut into bite-sized pieces
- 3 cups chopped broccoli florets (about 1 small head of broccoli)
- 2 bell peppers, cored and diced into bite-sized pieces (I used 1 yellow and 1 orange bell pepper)
- 1 cup cherry or grape tomatoes, halved
- 3 cloves garlic, peeled and minced
- salt and pepper
- half a small red onion, peeled and thinly-sliced
- 1/2 cup white balsamic vinaigrette (or any favorite balsamic or Italian dressing)
- optional topping: grated Parmesan cheese
- Cook the pasta in a large stockpot of generously-salted water al dente according to package directions. Drain pasta and rinse under cold water for about 20-30 seconds until no longer hot. Set aside.
- Meanwhile, as your pasta water is heating and then your pasta is cooking, heat 1 tablespoon of oil in a large saute pan over medium-high heat. Add the zucchini and broccoli florets and saute for 3 minutes, stirring occasionally. Stir in the remaining oil, then add the bell peppers, tomatoes, garlic, and a few generous pinches of salt and pepper, and stir to combine. Continue sauteing for 4-5 more minutes, stirring occasionally, until the vegetables are cooked to your desired level of doneness. (I liked mine still slightly undercooked, so that they didn’t get too soft and mushy.) Stir in the red onion and saute for 1 more minute.
- Then once the veggies and the pasta are all cooked, add them together in the large stockpot and drizzle with the vinaigrette. Toss until the pasta and veggies are evenly coated with the vinaigrette, and toss and then top with extra Parmesan if you’d like.
- Serve immediately, or refrigerate in a sealed container for up to 3 days.