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Make It: Summer Veggie Pasta Salad

This summer salad is perfect for summer picnics and as a dinner side! You can use fresh veggies from your garden, and change the mix based on what is in season! 
  • 1 lb. pasta
  • 1 c. cherry tomatoes, halved
  • 1 yellow squash, cut in half lengthwise then sliced
  • 1 zucchini, cut in half lengthwise then sliced
  • 1 large head broccoli, cut into florets
  • ½ medium red onion, diced or sliced
  • ⅔ c. diced red bell peppers or diced roasted red peppers
  • 1 (2.25 oz.) can sliced black olives
  • ⅔ c. Italian dressing (I used Newman’s Own)
  • ¼ c. grated parmesan
  • 2 tbsp. freshly minced parsley
  • ½ tsp. garlic powder
  • ¼ tsp. paprika
  • ¼ tsp. kosher sea salt
  • ¼ tsp. freshly ground black pepper
Directions
  1. Place a large pot of water over high heat, bring to a boil. Add the pasta and cook according to the package’s directions. Drain and set aide.
  2. Meanwhile, prep the veggies. Then in a medium bowl, whisk together the dressing, parmesan, parsley, garlic powder, paprika, salt and black pepper.
  3. In the large pot, combine the pasta, veggies, and dressing. Stir until combined. Serve immediately or cover and refrigerate until ready to serve.