Summer Vegetable Pasta Salad
Here's a delicious salad recipe to make all summer long!
Servings: 12 servings
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.
Nutrition
Serving: 1serving | Calories: 263kcal | Carbohydrates: 33g | Protein: 9g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 14mg | Sodium: 221mg | Potassium: 317mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3620IU | Vitamin C: 41.4mg | Calcium: 134mg | Iron: 1.1mg