20-Minute Rainbow Veggie Pasta Salad
A vibrant Rainbow Veggie Pasta Salad that's ready in just 20 minutes!
Ingredients
- 16 oz box of farfalle pasta
- 1 tablespoon salt (for the pasta water)
- 1 cup cherry tomatoes, cut in half
- 1 small yellow zucchini, cut in half vertically then thinly sliced
- 1 small green zucchini, cut in half vertically then thinly sliced
- 1 broccoli crown, cut into tiny bite-sized pieces
- 1 small red onion, thinly sliced
- 1/2 cup roasted red peppers, thinly sliced
- 1 orange pepper, chopped into bite-sized pieces
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- 1 and 1/2 cups pesto
Instructions
- Bring a large pot of water to a boil. Add the salt, stir, then add in the pasta. Boil, stirring occasionally, for 10-11 minutes, or until al dente. Drain in a colander and run the pasta under cold water for a few minutes.
- While you’re waiting for the pasta, prepare the vegetables and the dressing!
- Cut the veggies as indicated in the ingredient list.
- Once the pasta has cooled, transfer it to a large serving bowl. Add in the chopped vegetables and half of the pesto. Stir until everything is well mixed, and add more pesto as needed.
- Serve at once or refrigerate until ready to eat. Will keep, stored in the fridge, for 4 days.
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