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5
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3
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Summer Vegetable Pasta Salad
Here's a delicious salad recipe to make all summer long!
Prep Time
20
minutes
minutes
Total Time
20
minutes
minutes
Servings
12
servings
Calories
263
kcal
Author
RecipeGirl.com
Course
Salad
Cuisine
American
Keyword
pasta salad, summer pasta salad, summer salad, vegetable pasta salad
Ingredients
SALAD:
16
ounces
rainbow rotini pasta,
cooked according to package instructions
1½
cups
chopped fresh broccoli florets
1
large
zucchini or yellow squash,
chopped
1½
cups
chopped carrots
1½
cups
seeded and chopped red bell pepper
1½
cups
cubed sharp cheddar cheese
2
bunches
green onions, chopped
(white and some green)
DRESSING:
⅓
cup
white wine vinegar
¼
cup
vegetable or canola oil
2
cloves
garlic,
minced
1
tablespoon
Dijon mustard
½
teaspoon
granulated white sugar
½
teaspoon
dried basil
¼
teaspooon
dried oregano
¼
teaspoon
seasoned salt
¼
teaspoon
table salt
¼
teaspoon
pepper
¼
teaspoon
red pepper flakes
Instructions
Combine salad ingredients in a large bowl and toss.
Combine dressing ingredients in a jar; cover tightly and shake until well blended. Pour the dressing over the salad, toss well, cover and refrigerate for at least 2 to 3 hours before serving.
Video
Nutrition
Serving:
1
serving
|
Calories:
263
kcal
|
Carbohydrates:
33
g
|
Protein:
9
g
|
Fat:
10
g
|
Saturated Fat:
6
g
|
Cholesterol:
14
mg
|
Sodium:
221
mg
|
Potassium:
317
mg
|
Fiber:
2
g
|
Sugar:
3
g
|
Vitamin A:
3620
IU
|
Vitamin C:
41.4
mg
|
Calcium:
134
mg
|
Iron:
1.1
mg