Summer Vegetable Pasta Salad

by Erin on July 18, 2013 · 7 comments

in Features & Favorites

Summer Vegetable Pasta Salad // The Perch, a Polka Dot Peacock blog

It’s July, which means it’s incredibly warm if you live in the South like we do. (And if you don’t and it’s balmy where you live? Please send that weather our way so we can break out of the 100′s!)

The month of July also means there is a surplus of fruits and vegetables at our local farmers’ markets. And this produce is so good that we wanted to share a fun, summertime recipe featuring some of our favorites for y’all because they are too good to pass up. And because they make a really delightful, colorful dinner.

Summer Vegetable Pasta Salad // The Perch, a Polka Dot Peacock blog

We picked up some sweet peppers — red and green —  as well as zucchini, squash, yellow onions and cherry tomatoes at the market. I plucked some fresh basil from a pot in my backyard. We grabbed some pantry staples — pasta, EVOO, balsamic vinegar, Dijon mustard and garlic — and we whipped up this dinner last week.

Here’s how you make this fun pasta dish:

5.0 from 2 reviews
Summer Vegetable Pasta Salad
Prep time
Cook time
Total time
Recipe type: Entree
Serves: 8
  • For the Pasta
  • 1 16 oz. vegetable farfalle pasta
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • ¼ cup sweet red pepper
  • ¼ cup green pepper
  • 2 cups yellow onions, sliced
  • 1 cup zucchini, chopped
  • 1 cup summer squash, chopped
  • 3 cloves garlic, minced
  • 1 cup cherry tomatoes, halved
  • 2 tablespoons fresh basil, julienned
  • Salt and pepper to taste
  • For the Dressing
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 6 tablespoons extra virgin olive oil
  • Salt and pepper to taste
  1. Over medium heat, warm the olive oil in a skillet. Also add a large pot of water to warm for the pasta.
  2. Add the red pepper, green pepper, onions, zucchini and summer squash to the skillet. Season with salt and pepper. Sauté until browned and cooked down. (About 20 minutes.)
  3. Add the garlic, and cook for 2 minutes, then add the balsamic vinegar and cook down for another 5, then remove from the heat. Add in the tomatoes and julienned basil.
  4. Once the pasta is cooked and al dente, drain and combine with the vegetables.
  5. Serve warm, tossing in the dressing and adding any additional toppings of your choice. (We added feta cheese and baked chicken!)


Summer Vegetable Pasta Salad // The Perch, a Polka Dot Peacock blog

What is one of your favorite summer recipes?


{ 6 comments… read them below or add one }

Betsy August 2, 2013 at 7:52 pm

This was AMAZING!!! I had been craving this recipe since I came across your recipe a few days ago. I tweaked the recipe only slightly by adding more veggies that we had on hand (mushrooms, broccoli, no basil) but followed the general idea. I was afraid to use the balsamic vinegar since my husband usually doesn’t like it, but a little extra dijon mustard really did the trick! We also added italian seasoning and Parmesan cheese and it was amaaaaaaazing! Both of us couldn’t stop raving about how delicious and fresh it was! Definitely a keeper.


Erin August 5, 2013 at 6:04 pm

Betsy, SO happy to hear that y’all loved the recipe and added a few other veggies that you had on hand. Thanks for the awesome feedback, and please continue enjoying this recipe. It’s become one of our favorites during this summer, too!


Angie March 17, 2014 at 10:19 am

Although it’s only 17degrees in Michigan, I’m thinking about making this today!!! I hope it will mentally take me to some place warm and balmy!!


Erin March 17, 2014 at 10:38 am

Oh my goodness, Angie! That weather sounds trying… but I hope this recipe takes you someplace warm and balmy! Enjoy, and happy cooking!


Amanda July 20, 2014 at 9:17 pm

This recipe was amazing! Made it for my in laws and they absolutely LOVED it as well! Reading the recipe I thought it was going to be too much balsamic but it was perfect! Props!


Minh Thuy September 14, 2014 at 1:27 am

This looks amazing. When I saw this picture up on Pinterest I just couldn’t resist but click to find the source. Will be adding this to the to cook list.


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