Description
Veggie Lovers’ Pasta Salad is a colorful, hearty, and healthy twist on the classic pasta salad. Featuring sautéed vegetables like broccoli, zucchini, and bell peppers tossed with farfalle pasta and white balsamic vinaigrette, it’s a refreshing and satisfying dish for any occasion—perfect hot or cold, for lunches, dinners, or cookouts.
Ingredients
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340 g dry pasta (farfalle recommended)
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2–3 tbsp (30–45 ml) olive oil
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1 zucchini, chopped into bite-sized pieces
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3 cups (225 g) chopped broccoli florets
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2 bell peppers (yellow and orange), diced
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1 cup (150 g) cherry or grape tomatoes, halved
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3 cloves garlic, minced
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Salt and pepper to taste
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½ small red onion, thinly sliced
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½ cup (120 ml) white balsamic vinaigrette
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Optional: grated Parmesan cheese for topping
Instructions
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Cook pasta al dente in salted boiling water. Drain and rinse under cold water; set aside.
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In a pan over medium-high heat, heat 1 tbsp olive oil. Sauté zucchini and broccoli for 3 minutes.
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Add remaining olive oil, bell peppers, tomatoes, garlic, salt, and pepper. Cook 4–5 minutes.
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Stir in red onion and cook for 1 more minute.
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Combine sautéed vegetables and pasta in a large bowl.
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Add vinaigrette and toss to coat evenly.
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Serve warm or chilled. Top with Parmesan if desired.
Notes
Use pasta with ridges to better hold the dressing.
Allow it to sit 30 minutes before serving for deeper flavor.
Add seasonal or leftover vegetables as desired.
Fresh herbs like basil or parsley boost flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boil + Sauté
- Cuisine: American