Summer Veggie Pasta Salad
Try this Summer Veggie Pasta Salad recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
vegetarian
vegan
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
dairy free
pescatarian
- 1/2 tsp. garlic powder
- 1/4 tsp. paprika
- 1/4 tsp. freshly ground black pepper
- 1 large head broccoli cut into florets
- 1 lb. pasta
- 1 c. cherry tomatoes halved
- 1 yellow squash cut in half lengthwise then sliced
- 1 zucchini, cut in half lengthwise then sliced
- 1/2 medium red onion diced or sliced
- 2/3 c. diced red bell peppers or diced roasted red pep
- 1 (2.25 oz.) can sliced black olives
- 2/3 c. italian dressing (i used newman's own)
- 1/4 c. grated parmesan
- 2 tbsp. freshly minced parsley
- 1/4 tsp. kosher sea salt
- Carbohydrate 36.077788012625 g
- Cholesterol 41.3903037625 mg
- Fat 1.58527806375 g
- Fiber 1.97599992752075 g
- Protein 8.555862130875 g
- Saturated Fat 0.2156128717 g
- Serving Size 1 1 -12 serving (133g)
- Sodium 39.821752025 mg
- Sugar 34.1017880851042 g
- Trans Fat 0.6446657610375 g
- Calories 189 calories
Place a large pot of water over high heat, bring to a boil. Add the pasta and cook according to the package's directions. Drain and set aide.Meanwhile, prep the veggies, then in a medium bowl, whisk together the dressing, parmesan, parsley, garlic powder, paprika, salt and black pepper.In the large pot, combine the pasta, veggies, and dressing. Stir until combined. Serve immediately or cover and refrigerate until ready to serve.
