Zesty Summer Pasta Salad
A colorful and refreshing pasta salad packed with fresh veggies and a zesty vinaigrette, perfect for summer days, picnics, or potlucks.
Ingredients
Pasta and Vegetables
- 12 oz rotini pasta Any pasta shape can be used.
- 1 cup zucchini, diced Fresh seasonal produce recommended.
- 1 cup cherry tomatoes, halved Can replace with other seasonal veggies.
- 1/2 cup red bell pepper, sliced
- 1/2 cup red onion, thinly sliced
- 1/2 cup black olives, sliced
- 1/4 cup fresh parsley, chopped For garnish.
Vinaigrette
- 1/3 cup olive oil Extra virgin recommended for best flavor.
- 3 tablespoons red wine vinegar Can substitute with apple cider or balsamic vinegar.
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- to taste Salt and black pepper
Instructions
Preparation
- Cook the rotini pasta according to package instructions. Drain, rinse with cold water, and set aside to cool.
- In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper to create the vinaigrette.
- In a large mixing bowl, combine the cooled pasta, zucchini, cherry tomatoes, red bell pepper, red onion, and black olives.
- Pour the vinaigrette over the salad and toss until everything is well coated.
- Garnish with fresh chopped parsley.
- Chill for at least 30 minutes before serving to allow the flavors to meld.
Notes
For better flavor, let the salad marinate in the fridge for several hours or overnight. Store any leftovers in an airtight container in the refrigerator for up to three days.