Summer Veggie Pasta Salad
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!
Servings: 8 servings
Ingredients
For the pasta salad
- 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
- ½ cup black olives sliced
For the dressing
- ¼ cup water
- ¼ cup lemon juice
- ¼ cup red wine vinegar
- 2 cloves garlic halved
- 1 teaspoon sugar
- ¾ teaspoon salt
- ¾ teaspoon paprika
- ¾ teaspoon dried oregano
- ½ teaspoon onion powder
- ½ teaspoon ground mustard
- ½ teaspoon dried thyme
- ¾ cup olive oil
Instructions
- Cook pasta according to package directions. Drain and rinse with cold water.
- Place the pasta, zucchini, yellow squash, tomato and black olives in a large bowl. Set aside.
- 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.
- Stir the dressing into the pasta. Serve immediately or refrigerate until serving time. Refrigerate leftovers.
Notes
- Any veggies that are abundant in your garden will fit in nicely!
Nutrition
Calories: 368kcal | Carbohydrates: 36g | Protein: 7g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Sodium: 357mg | Potassium: 286mg | Fiber: 3g | Sugar: 3g | Vitamin A: 358IU | Vitamin C: 14mg | Calcium: 31mg | Iron: 1mg
