Summer Veggie Pasta Salad
Summer isn’t complete without the pasta salad! This gluten-free, allergy-friendly, vegan pasta salad is packed with bright summer veggies and tossed with a zesty Italian oil-free dressing. A classic made healthy and safe for everyone to enjoy at any summer cook-out!
- Yield: 6 1x
- Category: Side Dish, Pasta, Salad
- Cuisine: American, Italian
Ingredients
Scale
- 8 oz (1 bag) TruRoots Gluten-Free Ancient Grain Fusilli
- 1 Small Cucumber (chopped)
- 1 Small Green Bell Pepper (chopped)
- 1 Medium Vine Ripe Tomato (chopped)
- 1 Small Red Onion (diced)
- 1 Cup Diced White Mushrooms
- 1 Cup Sweet Yellow Corn
- 1 Cup Chopped Broccoli
- 1/2 Cup Sliced Black Olives (rinsed)
- 1 Tsp Lemon Zest
- 2 TB Fresh Italian Parsley (chopped)
- Italian Dressing:
- 3/4 Tsp Dried Oregano
- 1/2 Tsp Dried Basil
- 1/4 Tsp Crushed Dried Rosemary
- 1/4 Tsp Dried Marjoram
- 1/4 Tsp Dried Thyme
- 1/4 Tsp Ground Sage (scant)
- 1/4 Tsp Black Pepper
- 1/2 Tsp Minced Garlic
- 1 TB Lemon Juice
- 1/2 Cup Red Wine Vinegar
Instructions
- Cook pasta according to directions. I did the full 8 minutes. Then drain the pasta, but DO NOT rinse it. Simply set it aside in a colander while you prep your veggies.
- In a very large mixing bowl, combine the pasta, all veggies, lemon zest, and parsley.
- In a small bowl, combine the spices and herbs and whisk together with the vinegar and lemon juice.
- Pour the dressing over the pasta salad and stir everything to combine and get coated.
- Serve right away at room temperature, or refrigerate for later. Pasta salad should be served room temperature, not freezing cold, not warm and hot, but just so. Enjoy!
Find it online: https://strengthandsunshine.com/summer-veggie-pasta-salad/