Summer Vegetable Pasta Salad
Servings 8 servings
Calories
Equipment
Ingredients
- 1 lb small pasta cooked according to pkg directions (I used gemelli)
- 1 cup grape tomatoes cut in half
- 1 yellow squash cut in half lengthwise then sliced
- 1 zucchini cut in half lengthwise then sliced
- 1 small head of broccoli cut into florets
- ½ medium red onion diced
- ⅔ cup roasted red peppers diced
- 1 3 oz can sliced black olives, drained
- 1 cup Italian dressing
- ⅓ cup grated parmesan
- 3 Tbsp freshly minced parsley
- ¾ tsp garlic powder
- ½ tsp paprika
- ½ tsp kosher sea salt
- ¼ tsp freshly ground black pepper
Instructions
- Add the cooked pasta and veggies to a large bowl.
- in a small bowl, whisk the dressing, parmesan, parsley, garlic powder, paprika, salt and black pepper together.
- Toss the pasta and veggies with the dressing dressing. Serve immediately or cover and refrigerate until ready to serve.