We had some friends over Saturday for a Pizza Party and had some leftover pizza toppings. Instead of making more pizzas, I decided to make a pasta salad with them. Plus my dad's garden is producing those Yellow Zucchini and Green Zucchini like crazy! I don't really like the texture of raw zucchini or squash so in this preparation, I added it to the cooking pasta to knock off the raw, spongy texture. If you like the raw texture, just skip that step in the directions below. Here's what you do:
Summer Vegetable Pasta Salad
1/2 box favorite pasta (I used Farfalle)
1 large Green Zucchini, diced
1 large Yellow Zucchini (this is not the same as Yellow Summer Squash, but you can totally use that too!), diced
4 Roma tomatoes, diced
1 orange bell pepper, diced
16 oz Homemade Italian Dressing or your favorite store brand
Bring a pot of water to a boil and add pasta. Check the pasta box for the recommended cook time and set the timer.
When there are 3 minutes left on the timer, add the diced zucchini or squash. Drain the pasta and zucchini and rinse with cold water to stop the zucchini from cooking.
In a large bowl, add the cooked pasta and zucchini, the tomatoes and peppers. (I made the Italian Dressing in the bottom of this bowl, hence the herbs and spices on the side of the bowl.)
Pour the Italian Dressing over the top and stir to combine. Refrigerate until cool or overnight.
It's super good and easy. And it's also mayo-free so it's great for the summertime gatherings! My kids actually prefer the pasta to all the vegetables, but I figured eventually they will eat some of the veggies.
This post has also been linked to:
- Tempt My Tummy Tuesday at Blessed with Grace
- $5 Dollar Dinner Challenge and Squash Recipes
- Tasty Tuesday at Beauty and Bedlam
- Tuesday at the Table at All the Small Stuff
- Grocery Cart Challenge Recipe Swap
- Tackle it Tuesday at 5 Minutes for Mom
- Talented Tuesday at My Frugal Family
- Tuesday Tastes at Crazy Daisy