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Summer Vegetable Pasta Salad with Sundried Tomato-Caper Vinaigrette

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  • Summer Pasta Salad:
  • 1/2 lb pasta- any shape (I like fusilli)
  • 1 large onion- sliced in thin rainbows
  • 1 zucchini- cut in half moons
  • 1/2 bunch pencil asparagus- blanched & cut in 1/2 diagonals
  • 2-3 cloves garlic- chopped
  • 1 tbsp Italian seasoning- crushed in palm
  • 1 tbsp red crushed pepper (or to taste)
  • salt
  • pepper
  • PAM Olive Oil Flavor
  • 1 tbsp extra virgin olive oil
  • Sun-dried Tomato Caper Vinaigrette (recipe below)
  • 1/2 cup cubed fresh mozzarella (optional- leave out if vegan)
  • parmigiana cheese- for garnishing (use vegan style if desired)
  • Sun-dried Tomato Caper Vinaigrette:
  • 4-5 sun-dried tomatoes packed in oil- chopped
  • 2 tbsp capers
  • 1 tbsp dried basil- crushed
  • 2 cloves of garlic- chopped
  • 1-2 tbsp red wine vinegar
  • salt
  • pepper
  • red crushed pepper- to taste
  • extra virgin olive oil
Servings: 6

  1. Add all of the dressing ingredients to a food processor/blender (except for the oil). Blend until mostly chopped up. While the blender is on low, slowly drizzle in the olive oil until the consistency is a chunky dressing. Taste for salt and seasonings.
  2. Bring water salted and sprayed/oiled water to a boil and add pasta. Boil until slightly softer than al dente.
  3. As the pasta is boiling, make the vegetable saute. In a large skillet, spray with PAM and pour oil- place over medium high heat. Add onions and saute for about 30 seconds then add garlic. Toss and add red crushed pepper and seasonings. Saute for about 6-7 minutes until onions are golden and slightly soft. Add zucchini and saute for another 5 or so minutes. Once the zucchini and onions are soft, add the asparagus and saute for a few more minutes. We add it in at the end, because they’ve already becoming tender from blanching, so you don’t want to mush them.
  4. Once the pasta is boiled, drain and add directly to the warm sauteed vegetables. Toss and drizzle with half of the dressing. Toss and taste for seasoning- it might need some more dressing. Transfer to a large bowl. Once it is slightly cooled, add the cubed mozzarella, toss and refrigerate until ready to serve. Before serving, top with a generous portion of parmigiana cheese.

Estimated Nutrient Breakdown:

Calories: 1,544.06
Weight: 862.34g
Total Fat: 54.15g
Saturated Fat: 13.65g
Trans-Fat: 0.00g
Monounsaturated Fat: 30.62g
Polyunsaturated Fat: 6.13g
Protein: 53.27g

Cholesterol: 44.24g
Sodium: 1,998.32g
Calcium: 628.81g
Magnesium: 270.41g
Potassium: 2,154.51g
Iron: 14.92g
Zink: 7.21g
Phosphorus: 893.83

Vit A: 177.82
Vit B1: 0.65
Vit B2: 0.82
Vit B3: 7.50
Vit B6: 1.23
Vit B12: 1.28
Vit D: 0.22
Vit E: 0.22
Vit K1: 193.50


Caution: Sulfites
Health Notes: Vegetarian,Peanut-Free,Tree-Nut-Free,Alcohol-Free,
Notes: I adore constituents, because they are adorable.

Author: Foodista
Tags: Wild Food Box

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