Summer Veggie Pasta Salad

Prep Time 15 mins Cook Time 10 mins Serves 8     adjust servings

This Summer Veggie Pasta Salad is a great way to sneak more veggies into your family's diet! Plus, this pasta salad is perfect for summer BBQ's and potlucks since there is no mayo!

Ingredients

For the pasta salad

  • 1 box (12 oz.) Ronzoni Garden Delight Trio Italiano
  • 1 medium zucchini, sliced lengthwise and chopped into half-circles
  • 1 medium yellow squash, sliced lengthwise and chopped into half-circles
  • 1 medium tomato, seeded and chopped
  • 1/2 cup black olives, sliced

For the dressing

  • 1/4 cup water
  • 1/4 cup lemon juice
  • 1/4 cup red wine vinegar
  • 2 garlic cloves, halved
  • 1 teaspoon sugar
  • 3/4 teaspoon salt
  • 3/4 teaspoon paprika
  • 3/4 teaspoon dried oregano
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon dried thyme
  • 3/4 cup olive oil

Instructions

  1. Cook pasta according to package directions. Drain and rinse with cold water.
  2. Place the pasta, zucchini, yellow squash, tomato and black olives in a large bowl. Set aside.
  3. Place all of the dressing ingredients in a blender except the olive oil. Cover and process until pureed. While processing, gradually add oil in a steady stream.
  4. Stir the dressing into the pasta. Serve immediately or refrigerate until serving time. Refrigerate leftovers.

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