Vegetable Pasta Salad

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 249
  • Calories from fat: 29%
  • Fat: 8g
  • Saturated fat: 3.5g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 0.5g
  • Protein: 13.6g
  • Carbohydrate: 32.3g
  • Fiber: 0.0g
  • Cholesterol: 18mg
  • Iron: 0.0mg
  • Sodium: 314mg
  • Calcium: 0.0mg


  • 1/4 cup red wine vinegar
  • 1 tablespoon olive oil
  • 3/4 teaspoon freshly ground pepper
  • 1/2 teaspoon salt
  • 3 cloves garlic, minced
  • 5 cups chopped ripe tomato (about 5 medium)
  • 1/2 cup finely chopped purple onion
  • 4 cups whole wheat rotini (corkscrew pasta), uncooked
  • 1 pound medium zucchini, cut lengthwise into 1/2-inch-thick slices
  • 1 pound large yellow squash, cut lengthwise into 1/2-inch-thick slices
  • Olive-oil flavored vegetable cooking spray
  • 10 ounce part-skim mozzarella cheese, cubed
  • 3/4 cup coarsely chopped fresh basil
  • 3 tablespoons sliced ripe olives


  1. Combine first 5 ingredients in a large bowl; stir well. Add tomato and onion. Set aside.
  2. Cook pasta according to package directions; drain and add to tomato mixture. Toss well; cover and set aside.
  3. Arrange zucchini and squash slices on a baking sheet coated with cooking spray. Coat vegetables with cooking spray. Broil 3 inches from heat (with electric oven door partially opened) 10 minutes on each side or until golden.
  4. Cut zucchini and squash into 1-inch pieces. Add zucchini, squash, cheese, basil, and olives to pasta mixture; toss well. Cover and chill thoroughly.
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