Summer veggie pasta salad
This fresh and colorful summer veggie pasta salad is perfect for BBQ parties, potlucks and picnics!
Yield: 6 -8 servings
Ingredients
- 8 oz. whole wheat rotini pasta (see notes)
- ½ small red onion, finely chopped
- 1 small yellow bell pepper (or use a mix of yellow and orange), chopped small
- 1 small zucchini, cut in half lengthwise and sliced in thin half-moons
- ½ cup corn (fresh or frozen, thawed)
- 1 cup cherry tomatoes, halved
- 1 (10 oz.) package La Terra Fina Spinach Artichoke & Parmesan Dip (see notes)
- ¼ cup fresh basil, thinly sliced
Instructions
- Cook the pasta according to package directions. Drain, reserving ⅓ cup of the cooking water, and let cool. (It’s OK to run the pasta under cold water to cool it faster.)
- In the meantime, prep the vegetables.
- Add the pasta and vegetables to a large mixing bowl. Add the spinach artichoke and Parmesan dip and a splash or two of the reserved pasta water and mix thoroughly. Add additional splashes of the pasta water, as needed, to help the dip coat the pasta and veggies evenly.
- Serve immediately or refrigerate until ready to serve. Serve sprinkled with fresh basil.
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Notes
The pasta for this recipe needs to be cooked and cooled. You can make it ahead of time or you can just run the cooked pasta under cold water for a couple of minutes to cool it down.
I use whole wheat rotini pasta but you could substitute bow-tie or penne pasta if you prefer. You can also use a gluten-free pasta if needed.
I use cherry tomatoes but a ripe heirloom or fresh summer tomato would be a great substitute.
I used La Terra Fina’s Spinach Artichoke & Parmesan dip but their Spinach & Parmesan dip would be great here as well. Or you could substitute a creamy Parmesan dressing or even try a creamy Caesar dressing.
Nutrition
Serving: 1serving | Calories: 117kcal | Carbohydrates: 21g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 83mg | Fiber: 4g | Sugar: 2g
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