Summer Vegetable Pasta Salad

Summer Vegetable Pasta Salad
  • 12 oz. shaped pasta
  • 1 medium zucchini
  • 1 medium summer squash
  • 1 medium broccoli crown
  • ½ cup roasted red peppers
  • 1 large tomato
  • ¼ cup crumbled feta
  • ½ medium red onion
  • ¼ cup F. Oliver’s Blushing Peach Balsamic
  • ¼ cup F. Oliver’s Fresh Bright Basil Extra Virgin Olive Oil (EVOO)
  • ½ teaspoon F. Oliver’s Sunshine Seasoned Pepper Spice Blend
  1. Bring a large pot of salted water to a boil. Cook pasta al dente per directions. Drain well and place in a large bowl in the refrigerator to cool.
  2. Thinly slice zucchini, summer squash, roasted red peppers, and red onion. Dice tomatoes and cut broccoli into bite-sized pieces.
  3. To prepare the vinaigrette, whisk together balsamic, EVOO, and spice blend. Set aside.
  4. Remove pasta from the refrigerator and add vegetables, feta, and vinaigrette. Gently toss to combine. Serve at room temperature or chilled.

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