It’s been a little while since I’ve posted a new recipe, at least for my usual schedule, but hopefully this quick and easy dish will make up for it! I have made this a few times for friend’s BBQ’s and as a refreshing summer meal for the family, and every time it’s been a big hit. The flavors are light and go together well to make a perfect complement as a side dish to a main meal, or even as a light refreshing main dish on its own. It’s really quick and simple to throw together and lasts great as leftovers for a few days in the fridge.
Since we try and stick to gluten free as much as possible, I was hesitant to do a pasta salad because most gluten free pasta we use is best when served fresh. But recently we tried the Ancient Grain Pasta by TruRoots, and the elbows lasted really well even the next day. I was so excited to finally find a gluten free pasta that lasts in taste and texture! It’s a little pricier than the other stuff, but definitely worth it for a recipe like this. Hope you enjoy!
Quick and Easy Veggie Pasta Salad
- 1 package your favorite pasta (we use the TruRoots Gluten Free pasta)
- 1 cup broccoli
- ½ red bell pepper
- ½ green bell pepper
- ½ red onion
- ½ yellow squash
- ½ zucchini
- a drizzle of your favorite olive oil, I used both basil infused and lemon pepper infused olive oil by Round Pond (optional, omit if you are avoiding oil)-see note
- 2 tablespoons balsamic vinegar
- lemon pepper and Himalayan pink salt to taste
note: If you want the infused olive oil taste but don’t have the infused olive oil you can combine regular olive oil and a squeeze of lemon and/or chop some basil up and add it to the salad. Any pasta will work but beware of many gluten free pastas because they aren’t as good if not served fresh.
Cook pasta according to package directions. Meanwhile, wash and chop veggies.
Add chopped veggies to a large bowl. Once the pasta is done, drain with a pasta strainer and put it in the bowl on top of the chopped veggies. If you leave it as is for 10-15 minutes, the warm pasta will wilt the veggies just enough so that they are still raw but slightly tender.
After about 10-15 minutes, add oil, balsamic vinegar, lemon pepper and salt and mix well. Taste and add more if needed.