Summer Pasta Salad - Loaded with Fresh Vegetables
Summer Pasta Salad is a delicious, healthy, veggie-filled salad loaded with summer squash, zucchini, carrots, scallions, edamame, broccoli, and cherry tomatoes!
- Prep time
- 20 min
- Cook time
- 12 min
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 pound Torcetti pasta (or any other kind of pasta you like)
- 1 Tbsp kosher salt
- 1 pint grape or cherry tomatoes (sliced in half)
- 1 yellow summer squash (cut into bite-size pieces)
- 1 zucchini (cut into bite-size pieces)
- 1 cup frozen shelled edamame
- 2 carrots (sliced into 1/2 inch pieces)
- 1 head broccoli (cut into bite-size pieces)
- 2-3 scallions (green and white parts thinly sliced)
- 1 cup feta cheese (crumbled)
- 1/4 cup olive oil
- 3 Tbsp red wine vinegar
- 1/4 cup lemon juice (fresh)
- 1/3 cup mayonnaise (plus 1 tablespoon)
- 2 tsp granulated sugar
- 1 large garlic clove (minced or grated)
Instructions
- 1
Add the pasta to a large pot of boiling salted water over high heat. Check the directions on the pasta package and set a timer for 3 minutes less than is shown to cook the pasta. For instance, if the directions say to cook for 10 minutes, set your timer for 7 minutes.
- 2
When the timer goes off, add the carrots to the pasta and cook for 2 minutes longer. When there is 1 minute remaining, add the broccoli, squash, zucchini, and edamame and continue boiling for 30-45 seconds to blanch the veggies or until the broccoli is bright green.
- 3
Immediately drain the pasta and your veggies in a colander and run cold water over it to stop the cooking process. Make sure to drain it thoroughly.
- 4
In the meantime, make the pasta salad dressing by combining the olive oil, red wine vinegar, lemon juice, mayonnaise, sugar, garlic, and pepper in a mason jar or small bowl. Cover and shake the mason jar well, or if using a bowl whisk until everything is thoroughly combined.
- 5
Add the cooled pasta and veggie mixture to a large bowl along with the tomatoes and scallions and pour the dressing over the mixture. Mix well. Add the feta cheese and toss carefully to combine. Serve immediately or refrigerate for up to 36 hours.