Here’s a veggie-filled pasta salad that’s always a crowd-pleaser. Broccoli, carrots, yellow squash, and briny olives and dried tomatoes make this a most colorful dish. This is a great choice as a vegan potluck recipe for warm weather occasions. Photos by Evan Atlas.
Serves: 8 to 10
- 10 to 12 ounces tricolor or whole-grain rotini or other twisty pasta
- 2 large broccoli crowns, cut into bite-size pieces and florets
- 3 medium carrots, peeled and sliced on the diagonal
- 1 cup diced yellow summer squash
- 1/2 cup sliced black or green olives
- 1 medium red bell pepper, cut into narrow strips
- 15- to16-ounce can kidney or pink beans, drained and rinsed
- 1/4 cup thinly sliced sun-dried tomatoes
- 2 to 3 scallions, thinly sliced
- 1/4 cup chopped fresh parsley
- 2 tablespoons minced fresh dill
- 1/2 cup good-quality vinaigrette, homemade or prepared, or more, as needed
- Juice of 1/2 lemon
- Salt and freshly ground black pepper, to taste
Cook the pasta in plenty of rapidly simmering water until al dente. Once it’s just about done, plunge the broccoli, carrots, and squash into the water and cook for another minute or so. Drain and rinse the pasta and vegetables under cool running water in the colander, then drain well again.
Combine the pasta and vegetable mixture and all the remaining ingredients in a large serving bowl, and toss well. Let stand for a few minutes, then taste to see if you need more vinaigrette, lemon juice, and/or salt and pepper. Serve at once or cover and refrigerate until needed.
Per serving: Calories: 197; Total fat: 5g; Protein: 7g; Carbs: 31g; Sodium: 35mg