Vegetarian Pasta Salad

Toss together this vibrant 20-minute Vegetarian Pasta Salad recipe! Bursting with fresh veggies & a zesty balsamic dressing. Easily vegan.

📝 Ingredients

• 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)

👨‍🍳 Instructions

1. 1Cook 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. 2Sauté vegetables: While the pasta cooks, heat 1 tablespoon of olive oil in a pan and sauté the zucchini and broccoli for 3 minutes.
3. 3Sauté 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. 4Combine 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. 5Garnish: If desired, sprinkle with Parmesan cheese before serving. Can be enjoyed immediately or stored in the fridge for later.