This Summer Pasta Salad is the perfect complement to a summer cookout, or is a great meal on its own! Zucchini, bell pepper and tomato bring out the sweetest flavors of summer, and the easy, homemade dressing is light and refreshing. Although this works well with any pasta, I prefer to use a whole wheat pasta or a legume-based pasta for added protein and fiber. With added veggies and a sprinkle of feta cheese, this pasta salad will become a seasonal favorite!
Ingredients (serves 8):
For the Pasta Salad:
1 package (about 8 oz) pasta, dry (I like Banza, which has additional protein)
2 medium zucchini (I like to use one green and one yellow for an extra pop of color)
2 bell pepper (again, I like to use two different colors)
1 C grape tomatoes, halved
2 oz feta cheese, crumbled (optional, omit if you prefer to keep this dish dairy free)
For the Dressing:
1/2 C extra virgin olive oil
1/4 C red wine vinegar
1/2 tsp salt
3/4 tsp garlic powder
1 tsp smoked paprika
1/4 tsp ground black pepper
1. Cook pasta according to package directions. Set aside.
2. Dice zucchini and bell pepper. Place in large bowl and set aside.
3. Add halved tomatoes to the large bowl.
4. Add cooked pasta to the large bowl. Drizzle olive oil and red wine vinegar over pasta. Add spices (salt, garlic powder, smoked paprika, ground black pepper) and cheese. Gently mix with a large spoon until well combined.
5. Cover and let chill in fridge for at least 1 hour before serving. Enjoy!
*Store leftovers in an airtight container and consume within 3-5 days.
Nutritional Analysis Per Serving:
Calories 259, Total Fat 16 g, Saturated Fat 3 g, Cholesterol 5 mg, Carbohydrates 26 g, Fiber 4 g, Protein 7 g, Sodium 237 mg, Calcium 40 mg
*Note: Analysis uses whole wheat pasta and feta cheese