Vegetable Pasta Salad Recipe

Name: Vegetable Pasta Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup red wine vinegar; 1 tablespoon olive oil; 3/4 teaspoon freshly ground pepper; 1/2 teaspoon salt; 3 cloves garlic, minced; 5 cups chopped ripe tomato (about 5 medium); 1/2 cup finely chopped purple onion; 4 cups whole wheat rotini (corkscrew pasta), uncooked; 1 pound medium zucchini, cut lengthwise into 1/2-inch-thick slices; 1 pound large yellow squash, cut lengthwise into 1/2-inch-thick slices; Olive-oil flavored vegetable cooking spray; 10 ounce part-skim mozzarella cheese, cubed; 3/4 cup coarsely chopped fresh basil; 3 tablespoons sliced ripe olives

Servings: persons

1/4 cup red wine vinegar
1 tablespoon olive oil
3/4 teaspoon freshly ground pepper
1/2 teaspoon salt
3 cloves garlic, minced
5 cups chopped ripe tomato (about 5 medium)
1/2 cup finely chopped purple onion
4 cups whole wheat rotini (corkscrew pasta), uncooked
1 pound medium zucchini, cut lengthwise into 1/2-inch-thick slices
1 pound large yellow squash, cut lengthwise into 1/2-inch-thick slices
Olive-oil flavored vegetable cooking spray
10 ounce part-skim mozzarella cheese, cubed
3/4 cup coarsely chopped fresh basil
3 tablespoons sliced ripe olives

1
Combine first 5 ingredients in a large bowl; stir well. Add tomato and onion. Set aside.
2
Cook pasta according to package directions; drain and add to tomato mixture. Toss well; cover and set aside.
3
Arrange zucchini and squash slices on a baking sheet coated with cooking spray. Coat vegetables with cooking spray. Broil 3 inches from heat (with electric oven door partially opened) 10 minutes on each side or until golden.
4
Cut zucchini and squash into 1-inch pieces. Add zucchini, squash, cheese, basil, and olives to pasta mixture; toss well. Cover and chill thoroughly.

333

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 14 ingredients. The key ingredients include: 1/4 cup red wine vinegar, 1 tablespoon olive oil, 3/4 teaspoon freshly ground pepper, 1/2 teaspoon salt, and more.

Yes, Vegetable 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.

Vegetable Pasta Salad

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