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This garden vegetable pasta salad recipe is sooooooooo good! It uses all fresh, summer ingredients that combine to give it the most amazing flavour! It’s loaded with almost all the colours of the rainbow so you KNOW it’s healthy! And with a fresh citrus vinaigrette, it has just a subtle lemon tang to it. So good! And so healthy!
Ingredients
For the salad:
- 2.5 cups uncooked pasta
- 20 cherry tomatoes, sliced in half
- 1 green zucchini, thinly sliced
- 1 yellow zucchini, thinly sliced
- 1 broccoli crown, chopped into small florets
- ½ red onion, sliced
- ½ red bell pepper, sliced
For the dressing:
- ½ cup extra-virgin olive oil
- ¼ cup red wine vinegar
- 3 Tablespoons fresh lemon juice (the juice from half a lemon)
- 1 teaspoon sugar
- 1 teaspoon dried oregano
- ½ clove garlic, minced
- ½ teaspoon salt
- pepper to taste
Instructions
- Bring a large pot of salted water to a boil.
- Meanwhile, chop the vegetables into salad sized pieces.
- Combine all of the ingredients for the dressing in a small bowl and whisk until well combined.
- When the water comes to a boil, cook the pasta for 6 to 9 minutes until it's al dente. Drain the pasta.
- Stir about 1 Tablespoon of olive oil into the pasta to prevent it from sticking together and set aside the pot to cool, uncovered.
- Add the dressing and all of the vegetables to the pot. Toss to mix it all together and then transfer to a serving bowl.
- You can serve it immediately, but it tastes best if you let it marinate in the fridge overnight.
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