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Creamy vegetable pasta salad with cherry tomatoes, broccoli, zucchini, and red onions.

Vegetarian Pasta Salad

Amanda BC
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Salad
Cuisine American
Servings 6
Calories 312 kcal

Ingredients
  

  • 12 ounces dry farfalle pasta
  • 2-3 tablespoons olive oil
  • 1 zucchini cut into bite-sized pieces
  • 3 cups broccoli florets chopped
  • 2 bell peppers yellow and orange, cored and diced
  • 1 cup cherry tomatoes halved
  • 3 cloves garlic minced
  • Salt and pepper to taste
  • 1/2 small red onion thinly sliced
  • 1/2 cup white balsamic vinaigrette store-bought
  • Grated Parmesan cheese optional for topping

Instructions
 

  • Start by cooking the pasta in a large pot of salted boiling water until al dente according to package instructions. Drain and set aside.
    Uncooked farfalle pasta in a white pot with water.
  • While the pasta cooks, heat 1 tablespoon of olive oil in a pan and sauté the zucchini and broccoli for 3 minutes.
    Sauteed zucchini and broccoli in a white skillet, ready for a healthy vegetable dish.
  • Add the remaining oil, bell peppers, tomatoes, and garlic, and season with salt and pepper. Continue to sauté until the vegetables are just tender, but not overly soft.
    Fresh vegetable medley with broccoli, cherry tomatoes, zucchini, and yellow bell peppers in a white pan.
  • Combine the cooked pasta and vegetables in a large bowl, add the sliced red onion, and pour over the vinaigrette. Toss to coat evenly.
  • If desired, sprinkle with Parmesan cheese before serving. Can be enjoyed immediately or stored in the fridge for later.

Nutrition

Calories: 312kcalCarbohydrates: 55gProtein: 10gFat: 6gSaturated Fat: 1gSodium: 31mgFiber: 5g
Keyword pasta salad, vegetarian, veggie lovers pasta salad
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