Ensalada de pasta vegetariana

Ingredientes

• 12 ounces dry farfalle pasta
• 2-3 tablespoons olive oil
• 1 zucchini (cut into bite-sized pieces)
• 3 cups broccoli florets (chopped)
• 2 bell peppers (yellow and orange, cored and diced)
• 1 cup cherry tomatoes (halved)
• 3 cloves garlic (minced)
• Salt and pepper (to taste)
• 1/2 small red onion (thinly sliced)
• 1/2 cup white balsamic vinaigrette (store-bought)
• Grated Parmesan cheese (optional for topping)

Preparación

1. 1

   Cook pasta: Start by cooking the pasta in a large pot of salted boiling water until al dente according to package instructions. Drain and set aside.

2. 2

   Sauté vegetables: While the pasta cooks, heat 1 tablespoon of olive oil in a pan and sauté the zucchini and broccoli for 3 minutes.

3. 3

   Sauté aromatics: Add the remaining oil, bell peppers, tomatoes, and garlic, and season with salt and pepper. Continue to sauté until the vegetables are just tender, but not overly soft.

4. 4

   Combine ingredients: Combine the cooked pasta and vegetables in a large bowl, add the sliced red onion, and pour over the vinaigrette. Toss to coat evenly.

5. 5

   Garnish: If desired, sprinkle with Parmesan cheese before serving. Can be enjoyed immediately or stored in the fridge for later.