Pasta Salad Ingredients
- 12 oz whole wheat bow tie pasta or your favourite pasta
- 2 medium Roma tomatoes
- 1 medium summer squash
- 1 medium zucchini
- 1 medium broccoli crown
- 1/2 medium red onion
- 15 oz jar roasted red peppers (2/3 jar)
- 1/2 bunch parsley
Vinaigrette Ingredients
- 1/4 cup vegetable oil
- 1/4 cup olive oil
- 1/3 cup red wine vinegar
- 1 Tbsp Dijon mustard
- 1 tsp dried oregano
- 1 tsp garlic, minced
- 3/4 tsp salt
- fresh cracked black pepper to taste
- A squeeze of fresh lemon
Directions
- Bring a large pot of lightly salted water to a boil. Add the pasta and boil for 5-7 minutes or until tender. Drain in a colander.
- While you’re waiting for the pasta water to boil and the pasta to cook, prepare the vegetables (squash, zucchini, broccoli, tomato, onion, parsley, red pepper). Give the vegetables a good wash and then cut into bite-sized pieces (onions and red pepper thinly sliced; parsley removed from stems and chopped).
- While the pasta is cooling, prepare the vinaigrette. In a small bowl whisk together the vegetable oil, olive oil, red wine vinegar, dijon mustard, oregano, minced garlic, salt, and pepper.
- Combine the cooked pasta, chopped vegetables, and vinaigrette. Stir until everything is well mixed and coated with vinaigrette. Serve immediately or refrigerate until ready to eat.