Ingredients:
- 8 oz (225g) pasta (rotini, penne, or farfalle)
- 1 cup cherry tomatoes, halved
- 1 cup broccoli florets
- 1/2 cup bell peppers (red, yellow, or green), sliced
- 1/2 cup zucchini, sliced
- 1/2 cup yellow squash, sliced
- 1/4 cup red onion, thinly sliced
- 1/4 cup black olives, sliced
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup grated Parmesan cheese
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions:
- Cook the Pasta:
- Boil a large pot of salted water and cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
- Prepare the Vegetables:
- While the pasta is cooking, prepare the vegetables. Steam the broccoli florets for about 3-4 minutes until tender-crisp. Allow them to cool.
- Make the Dressing:
- In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, salt, and pepper.
- Assemble the Salad:
- In a large bowl, combine the cooked pasta, cherry tomatoes, steamed broccoli, bell peppers, zucchini, yellow squash, red onion, and black olives.
- Pour the dressing over the pasta and vegetables, then toss to coat evenly.
- Add the chopped basil and grated Parmesan cheese, and give it another toss.
- Chill and Serve:
- Cover the salad and refrigerate for at least 30 minutes to let the flavors meld. Serve chilled.
Tips:
- Customization: Feel free to add other vegetables like asparagus, snap peas, or carrots, depending on what’s in season.
- Protein Boost: Add grilled chicken, shrimp, or chickpeas for a heartier meal.
- Storage: This salad can be stored in an airtight container in the refrigerator for up to 3 days. The flavors get better as it sits!