Summer Vegetable Pasta Salad With Sundried Tomato-Caper Vinaigrette Recipe

Name: Summer Vegetable Pasta Salad With Sundried Tomato-Caper Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound pasta any shape, I like fusilli; 1 onion large, sliced in thin rainbows; 1 zucchini cut in half moons; 1/2 bunch asparagus pencil, blanched & cut in 1/2 diagonals; 3 cloves garlic chopped; 1 tablespoon italian seasoning crushed in palm; 1 tablespoon pepper red crushed, or to taste; salt; pepper; olive oil Flavor; 1 tablespoon extra-virgin olive oil; vinaigrette Sun-dried Tomato Caper, recipe below; 1/2 cup fresh mozzarella cubed, optional- leave out if vegan; cheese parmigiana, for garnishing, use vegan style if desired; 5 sun dried tomatoes packed in oil chopped; 2 tablespoons capers; 1 tablespoon dried basil crushed; 2 cloves garlic chopped; 2 tablespoons red wine vinegar; salt; pepper; pepper red crushed, to taste; extra-virgin olive oil

Servings: persons

1/2 pound pasta any shape, I like fusilli
1 onion large, sliced in thin rainbows
1 zucchini cut in half moons
1/2 bunch asparagus pencil, blanched & cut in 1/2 diagonals
3 cloves garlic chopped
1 tablespoon italian seasoning crushed in palm
1 tablespoon pepper red crushed, or to taste
salt
pepper
olive oil Flavor
1 tablespoon extra-virgin olive oil
vinaigrette Sun-dried Tomato Caper, recipe below
1/2 cup fresh mozzarella cubed, optional- leave out if vegan
cheese parmigiana, for garnishing, use vegan style if desired
5 sun dried tomatoes packed in oil chopped
2 tablespoons capers
1 tablespoon dried basil crushed
2 cloves garlic chopped
2 tablespoons red wine vinegar
salt
pepper
pepper red crushed, to taste
extra-virgin olive oil

1
1. Add all of the dressing ingredients to a food processor/blender (except for the oil). Blend until mostly chopped up. While the blender is on low, slowly drizzle in the olive oil until the consistency is a chunky dressing. Taste for salt and seasonings.
2
2. Bring water salted and sprayed/oiled water to a boil and add pasta. Boil until slightly softer than al dente.
3
3. As the pasta is boiling, make the vegetable saute. In a large skillet, spray with PAM and pour oil- place over medium high heat. Add onions and saute for about 30 seconds then add garlic. Toss and add red crushed pepper and seasonings. Saute for about 6-7 minutes until onions are golden and slightly soft. Add zucchini and saute for another 5 or so minutes. Once the zucchini and onions are soft, add the asparagus and saute for a few more minutes. We add it in at the end, because they've already becoming tender from blanching, so you don't want to mush them.
4
4. Once the pasta is boiled, drain and add directly to the warm sauteed vegetables. Toss and drizzle with half of the dressing. Toss and taste for seasoning- it might need some more dressing. Transfer to a large bowl. Once it is slightly cooled, add the cubed mozzarella, toss and refrigerate until ready to serve. Before serving, top with a generous portion of parmigiana cheese.

331

kcal

Calories

Fat

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 23 ingredients. The key ingredients include: 1/2 pound pasta any shape, I like fusilli, 1 onion large, sliced in thin rainbows, 1 zucchini cut in half moons, 1/2 bunch asparagus pencil, blanched & cut in 1/2 diagonals, and more.

Yes, Summer Vegetable Pasta Salad With Sundried Tomato-Caper Vinaigrette 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.

Summer Vegetable Pasta Salad With Sundried Tomato-Caper Vinaigrette

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