Pasta Salad Recipe

Name: Pasta Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound farfalle pasta; Freshly ground black pepper; 1 tablespoon olive oil; 1 yellow squash, sliced into 1/4-inch thick discs; 1 zucchini squash, sliced into 1/4-inch thick discs; 1 cup diced sun-dried tomatoes; 1 cup packed fresh basil leaves; 1/2 cup fresh packed parsley leaves; 2 tablespoons apple cider vinegar; 2 garlic cloves, lightly crushed with the side of a knife blade, and quartered; 1 teaspoon stone ground mustard; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1/2 teaspoon salt; 1/8 teaspoon ground black pepper; 1/2 cup extra-virgin olive oil

Servings: persons

1 pound farfalle pasta
Freshly ground black pepper
1 tablespoon olive oil
1 yellow squash, sliced into 1/4-inch thick discs
1 zucchini squash, sliced into 1/4-inch thick discs
1 cup diced sun-dried tomatoes
1 cup packed fresh basil leaves
1/2 cup fresh packed parsley leaves
2 tablespoons apple cider vinegar
2 garlic cloves, lightly crushed with the side of a knife blade, and quartered
1 teaspoon stone ground mustard
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/2 cup extra-virgin olive oil

1
Boil the pasta in salted water until al dente and drain well.
2
Toss with ground black pepper and olive oil.
3
For the dressing, add the vinegar to a blender and replace the lid.
4
Turn on the blender add, 1 at a time through the feed opening, garlic, mustard, oregano, basil, salt, and black pepper.
5
Leaving the blender running, add the olive oil in a slow thin stream.
6
Toss together the pasta, yellow squash, zucchini, sun-dried tomatoes, basil and parsley with enough of the dressing to coat.
7
Serve any additional dressing on the side.

839

kcal

Calories

Fat

108

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 pound farfalle pasta, Freshly ground black pepper, 1 tablespoon olive oil, 1 yellow squash, sliced into 1/4-inch thick discs, and more.

Yes, Pasta Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Pasta Salad

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