Summer Vegetable Pasta Salad with Sundried Tomato-Caper Vinaigrette

FOODISTA
23Ingredients
45Minutes
380Calories

Ingredients

US|METRIC
  • 1/2 pound pasta (any shape, I like fusilli)
  • 1 onion (large, sliced in thin rainbows)
  • 1 zucchini (cut in half moons)
  • 1/2 bunch asparagus (pencil, blanched & cut in 1/2 diagonals)
  • 3 cloves garlic (chopped)
  • 1 tablespoon italian seasoning (crushed in palm)
  • 1 tablespoon pepper (red crushed, or to taste)
  • salt
  • pepper
  • olive oil (Flavor)
  • 1 tablespoon extra-virgin olive oil
  • vinaigrette (Sun-dried Tomato Caper, recipe below)
  • 1/2 cup fresh mozzarella (cubed, optional- leave out if vegan)
  • cheese (parmigiana, for garnishing, use vegan style if desired)
  • 5 sun dried tomatoes packed in oil (chopped)
  • 2 tablespoons capers
  • 1 tablespoon dried basil (crushed)
  • 2 cloves garlic (chopped)
  • 2 tablespoons red wine vinegar
  • salt
  • pepper
  • pepper (red crushed, to taste)
  • extra-virgin olive oil
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    Directions

    1. 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. 2. Bring water salted and sprayed/oiled water to a boil and add pasta. Boil until slightly softer than al dente.
    3. 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. 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.
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    NutritionView More

    380Calories
    Sodium22% DV530mg
    Fat25% DV16g
    Protein24% DV12g
    Carbs15% DV46g
    Fiber20% DV5g
    Calories380Calories from Fat140
    % DAILY VALUE
    Total Fat16g25%
    Saturated Fat4.5g23%
    Trans Fat
    Cholesterol15mg5%
    Sodium530mg22%
    Potassium440mg13%
    Protein12g24%
    Calories from Fat140
    % DAILY VALUE
    Total Carbohydrate46g15%
    Dietary Fiber5g20%
    Sugars5g10%
    Vitamin A10%
    Vitamin C20%
    Calcium20%
    Iron25%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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