Recipe

Hosted By
DnD

		Veggie Pasta Salad
		Serving Size - 7
		Prepared By - DnD
		Recipe Rating * * * * *	Printer Friendly Recipe

12 ounces dry farflle pasta

2–3 tablespoons olive oil

1 zucchini, cut into bite-sized pieces

3 cups chopped broccoli florets (about 1 small head of broccoli)

2 bell peppers, cored and diced into bite-sized pieces

1 cup cherry or grape tomatoes, halved

3 cloves garlic, peeled and minced

salt and pepper

half a small red onion, peeled and thinly-sliced

1/2 cup white balsamic vinaigrette

WHITE BALSAMIC VINAIGRETTE:

1/2 cup extra virgin olive oil

1/4 cup Balsamic Vinegar

2–3 tablespoons honey or agave

1/2 teaspoon sea salt

1/4 teaspoon freshly-cracked black pepper

1/4 teaspoon Italian seasoning

WHITE BALSAMIC VINAIGRETTE: Whisk all ingredients together for 30 seconds or until blended. VEGGIE PASTA SALAD: Cook the pasta in a large stockpot of generously-salted water al dente according to package directions. Set aside. Heat 1 tablespoon of oil in a large saute pan over medium-high heat. Add the zucchini and broccoli florets and saute for 3 minutes, stirring occasionally. Stir in the remaining oil, then add the bell peppers, tomatoes, garlic, and a few generous pinches of salt and pepper, and stir to combine. Continue sauteing for 4-5 more minutes, stirring occasionally, until the vegetables are cooked to your desired level of doneness. Stir in the red onion and saute for 1 more minute. Then once the veggies and the pasta are all cooked, add them together in the large stockpot and drizzle with the vinaigrette. Toss until the pasta and veggies are evenly coated with the vinaigrette, and toss and then top with extra Parmesan if you’d like. Serve immediately, or refrigerate in a sealed container for up to 3 days.