Go Back
Email Link
Print
Recipe Image
Nutrition Label
–
+
servings
US Customary
Metric
Smaller
Normal
Larger
Summer Vegetable Pasta Salad
Phoebe Green
This recipe for summer vegetable pasta salad is all you need to uplift your mood during lazy days. Click here to learn how to cook this yummy salad.
5
from 1 vote
Print Recipe
Pin Recipe
Share by Email
Share on Facebook
Prep Time
15
minutes
mins
Cook Time
5
minutes
mins
Total Time
20
minutes
mins
Course
Salad
Cuisine
American
Servings
5
people
Calories
191
kcal
Ingredients
US Customary
Metric
1x
2x
3x
2
small
zucchinis
1
small
red onion
½
cup
dill
chopped
2
medium
carrots
1
large
sweet bell pepper
1 ½
cups
penne pasta
or spiral pasta
2
tablespoons
olive oil
extra virgin
1
tablespoon
lemon juice
2
teaspoons
yellow mustard
1
teaspoon
garlic powder
1
teaspoon
salt
Instructions
Cook pasta in boiling water. Run under cold water and shake out the remaining liquid.
Finely chop zucchini, red onion, carrots, bell pepper.
Add cooked pasta, chopped vegetables, and chopped dill to a large bowl.
Add the extra virgin olive oil, lemon juice, mustard, salt, and garlic powder to the bowl.
Toss all ingredients very well until thoroughly incorporated.
Enjoy!
Nutrition
Calories:
191
kcal
Carbohydrates:
27
g
Protein:
7
g
Fat:
10
g
Saturated Fat:
1
g
Polyunsaturated Fat:
1
g
Monounsaturated Fat:
6
g
Sodium:
499
mg
Potassium:
531
mg
Fiber:
7
g
Sugar:
4
g
Vitamin A:
1156
IU
Vitamin C:
58
mg
Calcium:
378
mg
Iron:
5
mg
Feedback is key!
Let us know how this recipe worked out for you.