Summer Vegetable Pasta Salad

Recipe modified by Strive for Wellness^®

Servings: 8

Prep Time: 20 minutes
Cook Time: 15 minutes

Ingredients:

Vinaigrette

½ cup olive oil
⅓ cup red wine vinegar
1 tablespoon Dijon mustard
1 teaspoon dried oregano
1 clove garlic, minced
¾ teaspoon salt
¼ teaspoon black pepper

Pasta Salad

12 ounces bowtie pasta
2 Roma tomatoes, diced
1 yellow squash, sliced and cut into quarters
1 zucchini, sliced and cut into quarters
1 broccoli crown, chopped
½ red onion, sliced
1 12-ounce jar roasted red peppers, drained and roughly chopped
½ cup parsley, chopped

Directions:

1. For the vinaigrette, whisk together the olive oil, red wine vinegar, Dijon mustard, oregano, minced garlic, salt and pepper. Set aside.
2. Cook the bowtie pasta according to the package directions, then drain. Rinse briefly to cool the pasta, then let it drain well.
3. While the pasta is cooking and draining, prepare the vegetables.
4. Place the pasta and chopped vegetables in a large bowl. Stir the vinaigrette, then pour it over the salad. Stir the pasta and vegetables until everything is coated in dressing. Serve immediately, or refrigerate until ready to eat.