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Summer Vegetable Pasta Salad

This summer pasta can be changed with the season's available garden vegetables. With this vinaigrette dressing it can be taken to any outdoor party to be enjoyed.

Servings 8 people
Author Mary Papoulias-Platis

Ingredients

  • 1 12 oz. box of regular or tri-colored pasta of your choice
  • 1 each red, yellow and orange bell pepper, coarsely chopped
  • 2 heads of fresh broccoli, separated and blanched
  • 1 cucumber, peeled and chopped
  • 2 cloves fresh garlic, minced
  • 1 bunch of green onions, chopped
  • 1 box of cherry tomatoes, cut in halves
  • 1/2 pound green beans, cut into 2 inch pieces, blanched
  • 1/2 pound Greek Feta, cubed
  • 1 cup Greek Kalamata olives, pitted

Dressing

  • 3/4 cup extra virgin olive oil
  • 3/4 cup red wine vinegar
  • 2 cloves fresh garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 teaspoons Dijon Mustard

Instructions

  1. Cook pasta in a large pot according to the package directions. Drain and place in a large mixing bowl. Add 2 tablespoons of olive oil to the pasta to keep it from sticking. Let cool for 15 minutes.

  2. While the pasta is cooking, make the dressing. Cut up all the vegetables and set them aside.

  3. Bring a medium pot or steam basket of water to a boil. Add the green beans and blanch for 2-3 minutes. Remove and set aside to cool. Do not throw out the water.

  4. To the same water bring it to a boil and add the broccoli, blanch for 2-3 minutes. Set aside to cool with the beans.

  5. Add all the rest of the ingredients and blanch vegetables to the pasta. Pour dressing over the pasta and mix well.

Dressing Instructions

  1. In a bowl or glass jar, add the vinegar, salt and pepper, garlic and mustard. Whisk until well blended.

  2. Add the olive oil slowly and whisk until combined.

Recipe Notes

Additional ingredients can be added such as Parmesan cheese, toasted pine nuts, sliced red onion, fresh herbs such as; parsley, basil, mint.