Budget Bytes · by Beth Moncel★ 4.7 (44)
Summer Vegetable Pasta Salad
NUTRITION · PER SERVING35M COOK
CAL 13%·PRO 13%
CARBS 34G52% OF CAL
4G FIBER26G OTHER4G TOTAL SUGAR
FAT 12G41% OF CAL
2G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh pasta salad tossed with summer vegetables, tomatoes, and a light vinaigrette. Bright and herbaceous, ideal for potlucks, picnics, or meal prep.
mainamericansaladpastadairy freeveganvegetarian
View the full recipe on Budget Bytes →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- ½ cup olive oil ($1.40)
- ⅓ cup red wine vinegar ($0.49)
- 1 Tbsp Dijon mustard ($0.06)
- 1 tsp dried oregano ($0.14)
- 1 garlic clove (minced, $0.06)
- ¾ tsp salt ($0.03)
- ¼ tsp black pepper (freshly cracked, $0.04)
- 12 oz. bowtie pasta ($0.98)
- 2 Roma tomatoes (215g, $0.40)
- 1 yellow squash (275g, $0.90)
- 1 zucchini (200g, $0.65)
- 1 crown broccoli ($1.83)
- ½ cup fresh parsley (chopped, $0.54)
- 1 12oz. jar roasted red peppers (drained, $2.13)
- ½ red onion (130g, $0.54)
At a glance
PER SERVING · TIME 35M
CAL 13%·PRO 13%
CARBS 34G52% OF CAL
4G FIBER26G OTHER4G TOTAL SUGAR
FAT 12G41% OF CAL
2G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 15m
- Sodium
- 300mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 402mg
- Calcium
- 60mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 300MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.