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!


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


  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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