Summer Vegetable Pasta Salad

Name: Summer Vegetable Pasta Salad
Total time: 20 min
Yield: 12 servings
Cuisine: Indonesian
Ingredients: 16 ounces rainbow rotini pasta, (cooked according to package instructions); 1½ cups chopped fresh broccoli florets; 1 large zucchini or yellow squash, (chopped); 1½ cups chopped carrots; 1½ cups seeded and chopped red bell pepper; 1½ cups cubed sharp cheddar cheese; 2 bunch es green onions, chopped ((white and some green)); ⅓ cup white wine vinegar; ¼ cup vegetable or canola oil; 2 cloves garlic, (minced); 1 tablespoon Dijon mustard; ½ teaspoon granulated white sugar; ½ teaspoon dried basil; ¼ teaspooon dried oregano; ¼ teaspoon seasoned salt; ¼ teaspoon table salt; ¼ teaspoon pepper; ¼ teaspoon red pepper flakes

Here's a delicious salad recipe to make all summer long!

⏱️ 20 min 🔪 Prep: 20 min 📊 Easy 👁️ 16 views

👨‍🍳 Start Cooking

Foto: RecipeGirl

Ingredients

12 servings

16 ounces rainbow rotini pasta, (cooked according to package instructions)
1½ cups chopped fresh broccoli florets
1 large zucchini or yellow squash, (chopped)
1½ cups chopped carrots
1½ cups seeded and chopped red bell pepper
1½ cups cubed sharp cheddar cheese
2 bunch es green onions, chopped ((white and some green))
⅓ cup white wine vinegar
¼ cup vegetable or canola oil
2 cloves garlic, (minced)
1 tablespoon Dijon mustard
½ teaspoon granulated white sugar
½ teaspoon dried basil
¼ teaspooon dried oregano
¼ teaspoon seasoned salt
¼ teaspoon table salt
¼ teaspoon pepper
¼ teaspoon red pepper flakes

Steps

Combine salad ingredients in a large bowl and toss.
Combine dressing ingredients in a jar; cover tightly and shake until well blended. Pour the dressing over the salad, toss well, cover and refrigerate for at least 2 to 3 hours before serving.