- Summer Vegetarian Pasta Salad
Summer Vegetarian Pasta Salad
Meal Tags: Lunch, Make-ahead, Salad
Dietary Tags: Dairy-free, Egg-free, Nut-free, Pescatarian, Vegan, Vegetarian
- 1 lb dried rotini pasta
- 1/2 lb green beans, trimmed and halved
- 1 summer squash, sliced
- 1 zucchini, sliced
- 1 red bell pepper, diced
- 1 cup corn kernels, fresh or frozen, cooked
- 1/2 red onion, thinly sliced
- 1/4 cup chopped fresh parsley
- 1/4 cup olive oil
- 3 tbsp white wine vinegar
- 1 tbsp Dijon mustard
- Salt and pepper to taste
Cook the pasta according to the package directions. Drain and rinse the pasta in a colander and run it under cold water to stop the cooking process.
In a steamer basket, gently steam the green beans until they are tender crisp, about 4 minutes. Run them under cold water.
In a large bowl, combine the pasta with the green beans, summer squash, zucchini, bell pepper, corn, cherry tomatoes, red onion, and parsley.
In a small bowl, whisk together the olive oil, white wine vinegar, Dijon mustard, salt, and pepper.
Pour the dressing over salad and toss to coat.
Serve immediately or store in the refrigerator for up to 3 days.