The Pioneer Woman Tasty Kitchen
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Summer Vegetable Pasta Salad

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Level: Easy

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Description

A delicious way to use up all those extra summer vegetables before it is too late!

Ingredients

  • FOR THE SALAD:
  • 1 pound Pasta, Your Favorite Kind
  • 1 whole Zucchini
  • 1 whole Yellow Squash
  • ½ whole Red Onion, Sliced In Half Moons
  • 1-½ cup Corn Kernels
  • 1-½ cup Sliced Cherry Tomatoes
  • Salt And Pepper, to taste
  • Olive Oil, To Drizzle
  • FOR THE VINAIGRETTE:
  • ⅔ cups Extra Virgin Olive Oil
  • 1-½ teaspoon Dijon Mustard
  • 1  Lemon, Juiced
  • ¼ cups Basil Leaves, Chopped, More Or Less As Desired
  • 1 clove Garlic, Minced
  • ½ teaspoons Black Pepper
  • 1 teaspoon Salt
  • Red Pepper Flakes (optional)

Preparation

1. Bring a large pot of water to a boil over medium heat. Once water is boiling, add in the pasta and cook according to your package directions.

2. If you have a spiralizer, spiralize the zucchini and the squash and roughly chop the “noodles” into smaller pieces. If you do not have a spiralizer, chop the zucchini and squash into bite size pieces.

3. Heat a large pan over medium heat and coat the bottom with olive oil. Throw in the zucchini, squash, red onion, and corn kernels. Season with salt and pepper and cook for about 5 minutes. Drain out any water the appears and place vegetable mixture into a large bowl.

4. Drain the pasta and add into the bowl along with the tomatoes.

5. In a small bowl add all of the dressing ingredients and mix together. Pour dressing over pasta mixture and add more salt if needed. Top with chopped basil leaves and red pepper flakes, if desired. Add extra salt and pepper to taste.

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