Container Counts: 1.5 Green, 1 Yellow, 1/2 Orange
Prep Time: 20 minutes
Cook Time: 10 minutes
Serves: 6-8
Serving Size: 1.5 cups
Ingredients:
6 oz bowtie pasta , cooked according to package directions and drained
1- medium crown of broccoli
1-medium roma tomato
1-medium yellow summer squash
1-medium zucchini
1-2 red bell peppers, seeded
1/2-medium red onion
1/4-bunch parsley, stems removed
Dressing:
1/4-cup extra virgin olive oil
1/4-cup vegetable oil
1/3-cup red wine vinegar
1-tsp. garlic, minced
1-tsp. dried oregano
1-tbsp. dijon mustard
3/4-tsp. sea salt
Fresh ground black pepper, to taste
Directions:
1) Cook pasta according to package directions.
2) While pasta is cooking, prepare vegetables by washing and cutting into bite size pieces (I dice up the red onion, but can also cut into thin slices).
3) While letting the pasta cool, prepare dressing in a small bowl by whisking together all the ingredients.
4) Combine pasta with veggies in a large bowl and mix thoroughly. Pour dressing over and mix through again until everything is coated. Place in refrigerator and let it chill for one hour.
**This recipe will yield a large portion, but if looking to fix for a large crowd, just double the veggie and pasta amount.
This colorful pasta salad is amazing to have in summer when all the veggies are fresh and in-season, and is always a crowd pleaser! I use it both as a side dish and as a meal, and it's great to take to barbecues or get togethers. It does yield a lot, so if you're the only one in the house that will eat it, keep that in mind and maybe cut recipe in half-or, if making for a large crowd, double ingredients. Hope you enjoy this as much as we do! :)
Rainbow Pasta Salad
21 Day Fix Approved
