overhead shot of bowl of summer vegetable pasta salad dressed with fresh bright basil olive oil and blushing peach balsamic

Summer Vegetable Pasta Salad

This super simple pasta salad is great as a side or you can add a protein and serve it as a main dish.
Course Salad, Side Dish
Cuisine American
Servings 4


  • 12 ounces 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 EVOO
  • ½ teaspoon F. Oliver’s Sunshine Seasoned Pepper Spice Blend


  • 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.
  • Thinly slice zucchini, summer squash, roasted red peppers, and red onion. Dice tomatoes and cut broccoli into bite-sized pieces.
  • To prepare the vinaigrette, whisk together Blushing Peach Balsamic, Fresh Bright Basil EVOO, and Sunshine Seasoned Pepper, Set aside.
  • Remove pasta from the refrigerator and add vegetables, feta, and vinaigrette. Gently toss to combine. Serve at room temperature or chilled.
Keyword Pasta