Veggie Lovers' Pasta Salad
- Yield 6
- Prep 15 minutes
- Cook 20 minutes
- Total 35 minutes
Veggie Lovers' Pasta Salad is a pasta recipe on Avoteb. The yield on the card is 6. Plan on 35 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 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
Method
Leave the pasta in a large stockpot of generously-salted water al dente according to package directions. Tip off pasta and rinse under cold water for about 20-30 seconds until no longer hot. Keep nearby.
While that cooks, as your pasta water is heating and then your pasta is cooking, heat 1 tablespoon of oil in a large saute pan over medium-a hot burner. Tip in 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. (
Then once the veggies and the pasta are all cooked, add them together in the large stockpot and drizzle with the vinaigrette. Turn until the pasta and veggies are evenly coated with the vinaigrette, and toss and then top with extra Parmesan if you’d like.
Plate while it is hot, or refrigerate in a sealed container for up to 3 days.
