Summer Veggie Pasta Salad

Serves: 8

Cooking Time: 35 minutes

$8.76 recipe / $1.10 serving

Ingredients

Vinaigrette

• 1/2 cup olive oil ($1.28)

• 1/3 cup red wine vinegar ($0.53)

• 1 Tbsp Dijon mustard ($0.10)

• 1 tsp dried oregano ($0.10)

• 1 clove garlic, minced ($0.08)

• 3/4 tsp salt ($0.03)

• 1/4 tsp freshly cracked black pepper ($0.02)

Salad

• 12 oz. bowtie pasta (Make sure they aren't made with eggs) ($0.79)

• 2 Roma tomatoes ($0.63)

• 1 yellow squash ($0.75)

• 1 zucchini ($0.85)

• 1 broccoli crown ($1.07)

• 1/2 red onion ($0.19)

• 1 12oz. jar roasted red peppers ($1.99)

• 1/2 cup chopped parsley ($0.35)

Instructions 

• Make the vinaigrette first. Whisk together the olive oil, red wine vinegar, Dijon, oregano, minced garlic, salt, and pepper. Set the dressing aside.

• Cook the bowtie pasta according to the package directions (boil 7-10 minutes or until tender), then drain in a colander. Rinse briefly to cool the pasta, then let it drain well.

• While the pasta is cooking and draining, prepare the vegetables. Chop the tomatoes, squash, zucchini, broccoli, and parsley. Slice the roasted red peppers (drained) and the red onion.

• Place the pasta and chopped vegetables in the largest bowl you have. Give the vinaigrette a brief whisk, then pour it over the salad. Stir the pasta and vegetables until everything is coated in dressing. Give it a taste and add salt or pepper, if needed. Serve immediately, or refrigerate until ready to eat.