Vegetable Pasta Salad

Recipe from Oxmoor House

More From Oxmoor House

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

Ingredients

  • 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

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Vegetable Pasta Salad Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy