This veggie pasta salad is a refreshing staple for those hot summer days. Eaten as a main dish or as a side at a BBQ, this salad is both filling and nutritious.
Serve with
Perfect with a refreshing tea for a light lunch or a full BBQ spread at a cookout.
Oven Baked Baby Back Ribs
Variations
Almost every part of this pasta salad can be substituted. Throw in any veggies you have on hand or whatever’s in season. Even the pasta can be substituted for any shape or size!
No red wine vinegar for the dressing? Just use a little more olive oil and add in some more spices.
No oregano? Make a different version with Italian seasoning.
Gluten free? Check your local grocery store for a gluten free pasta.
Storage
I make this pasta salad a day in advance of eating and refrigerate it in an airtight container so it’s thoroughly chilled and fresh. This salad can be kept for a few days, but keep an eye out for the cucumbers and tomatoes getting a bit soft.
Veggie Pasta Salad
Ingredients
Salad
- 1 pound boxed Farfalle pasta
- 3 cups heirloom or cherry tomatoes chopped
- 1 cup mozzarella diced
- ½ red onion finely diced
- 1 cucumber thin half moon slices
Dressing
- 3 cloves garlic minced
- ½ cup olive oil heavy handed
- ⅓ cup red wine vinegar heavy handed
- 1 tablespoon Dijon mustard optional
- 1 teaspoon dried oregano
- pinch of salt and pepper to taste
Instructions
- Cook the 1 pound of pasta according to the directions on the box.
- While pasta is cooking, chop the tomatoes, cucumbers, red onion, and mozzarella in appropriate sizes.
- Drain and rinse pasta under cold water.
- Add the chopped veggies, cheese, and pasta to a large mixing bowl.
- In a bowl or jar, add the dressing ingredients. Stir well with a fork or shake in a sealed jar.
- Drizzle the dressing over the pasta mixture and mix again.
- Serve and eat right away, or store in an airtight container in the refrigerator for about a day for a more flavorful salad.
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