Garden Vegetable Pasta Salad

• Vegan

• Produce

  • 1 Broccoli crown
  • 20 Cherry tomatoes
  • 1/2 clove Garlic
  • 1 tsp Oregano, dried
  • 1/2 Red bell pepper
  • 1/2 Red onion
  • 1 Zucchini, green
  • 1 Zucchini, Yellow

• Condiments

  • 3 tbsp Lemon juice, fresh

• Pasta & Grains

  • 2 1/2 cups Pasta

• Baking & Spices

  • 1 Pepper
  • 1/2 tsp Salt
  • 1 tsp Sugar

• Oils & Vinegars

  • 1/2 cup Olive oil, Extra Virgin
  • 1/4 cup Red wine vinegar

Found on onelittleproject.com

Description

Ingredients

• 2.5 cups uncooked pasta
• 20 cherry tomatoes, sliced in half
• 1 green zucchini, thinly sliced
• 1 yellow zucchini, thinly sliced
• 1 broccoli crown, chopped into small florets
• ½ red onion, sliced
• ½ red bell pepper, sliced
• ½ cup extra-virgin olive oil
• ¼ cup red wine vinegar
• 3 Tablespoons fresh lemon juice (the juice from half a lemon)
• 1 teaspoon sugar
• 1 teaspoon dried oregano
• ½ clove garlic, minced
• ½ teaspoon salt
• pepper to taste

Directions

• Bring a large pot of salted water to a boil.
• Meanwhile, chop the vegetables into salad sized pieces.
• Combine all of the ingredients for the dressing in a small bowl and whisk until well combined.
• When the water comes to a boil, cook the pasta for 6 to 9 minutes until its al dente. Drain the pasta.
• Stir about 1 Tablespoon of olive oil into the pasta to prevent it from sticking together and set aside the pot to cool, uncovered.
• Add the dressing and all of the vegetables to the pot. Toss to mix it all together and then transfer to a serving bowl.
• You can serve it immediately, but it tastes best if you let it marinate in the fridge overnight.