Fresh Vegetable Pasta Salad
This easy and delicious vegetable pasta salad is a lighter and healthier option and is packed full of fresh vegetables and whole wheat rotini pasta drizzled with italian seasoning and garlic infused olive oil.
Servings: 2 people
- 8 ounces whole wheat rotini pasta
- 1 cup broccoli
- ½ chopped zucchini about 1 cup
- ½ chopped yellow squash about 1 cup
- ½ orange bell pepper chopped
- ¼ cup red onion diced
- ½ cup grape tomatos halved
- 4 tbsp olive oil
- 1 tsp italian seasoning
- 3-4 garlic cloves minced
Boil water. Cook pasta according to package directions. Drain, do not rinse.
Heat 1 tablespoon of Add bell peppers and onions. Cook for 1-2 minutes. Add broccoli, squash, and zucchini. When those begin to soften, add tomatoes.
Remove from pan. Heat the remaining three tablespoons of olive oil with the italian seasoning and garlic over med-low heat. After about 3 minutes, add cooked pasta and toss. Return vegetables to the pan and toss.
Serve. Top with feta cheese if desired.