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From Our Kitchen: Summer Veggie Pasta Salad

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Salads are perfect for summer because they’re light, fresh, and delicious. We love this pasta salad because it’s simple and fresh! Customize with your favorite veggies and the season’s best it has to offer from your local farmer’s market. The vinaigrette is delicious and light, and you can substitute with your favorite dressings or pasta shapes. You’ll definitely reach for seconds!


You’ll need:

for the salad
     12oz ~ bow tie pasta
     2 medium roma tomatoes
     1 medium summer squash
     1 medium zucchini
     1 medium broccoli crown
     1/2 red onion
     15oz ~ roasted red peppers
     1/2 bunch of parsley

for the vinaigrette
     1/4 cup ~ vegetable oil
     1/4 cup ~ olive oil
     1/3 cup ~ red wine vinegar
     1 Tbsp ~ dijon mustard
     1 tsp ~ dried oregano
     1 tsp ~ minced garlic
     3/4 tsp salt
     black pepper to taste

(serves 8)

 

Instructions:

  1. Bring a large pot of lightly salted water to a boil. Add the pasta and boil for 5-7 minutes or until tender. Drain in a colander.
  2. While you’re waiting for the pasta water to boil and the pasta to cook, prepare the vegetables (squash, zucchini, broccoli, tomato, onion, parsley, red pepper). Give the vegetables a good wash and then cut into bite sized pieces (onions and red pepper thinly sliced; parsley removed from stems and chopped). You can also choose to steam the veggies briefly if you prefer your greens cooked.
  3. While the pasta is cooling, prepare the vinaigrette. In a small bowl whisk together the vegetable oil, olive oil, red wine vinegar, dijon mustard, oregano, minced garlic, salt, and pepper.
  4. Combine the cooked pasta, chopped vegetables, and vinaigrette. Stir until everything is well mixed and coated with vinaigrette. Serve immediately or refrigerate until ready to eat. We recommend refrigerating for at least half an hour to let the flavors blend.

 

We served this summer salad in our Gold Glazed Bowl XL and Beech Wood Salad Bowl with our Matte Gold Salad Set serving utensils. The gold offsets the bright summer vegetables and adds a touch of a glowing summer sun into your salad.

xo esselle


Recipe from BudgetBytes

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