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Summertime Pasta Salad

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Summertime Pasta Salad

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Course: Lunch
Cuisine: American
Keyword: dairy free, pasta salad, summertime, Veggies
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4 servings
Calories: 565kcal


  • 8 ounce bowtie (farfalle) pasta, dry
  • 2 medium tomato, red
  • 1 medium carrot
  • 1 medium squash, summer
  • 1 medium zucchini
  • 1 bunch broccoli
  • 1/4 medium onion, red
  • 2 medium peppers, jalapeño
  • 4 serving turkey pepperoni


  • 1/4 cup grapeseed oil
  • 1/3 cup vinegar, red wine
  • 1 tablespoon mustard, dijon
  • 1 teaspoon oregano, dried
  • 1/2 cup chopped parsley, fresh
  • 1 clove garlic
  • 3/4 teaspoon salt
  • 1/8 teaspoon black pepper, ground

Serve With

  • 4 cup raspberries


  • Cook pasta as directed on package.
  • While pasta cooks, remove seeds from tomatoes and dice; peel and grate carrot; quarter the squash and zucchini lengthwise, then slice; chop broccoli into bite-sized pieces; thinly slice onion; slice jalapeños; cut pepperoni into halves. Add all to a medium mixing bowl.
  • In a small mixing bowl whisk together oil, vinegar, mustard, oregano, parsley, minced garlic, salt, and pepper. Add to veggies along with the cooked pasta. Toss to coat evenly.
  • Serve with raspberries on the side.
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Calories: 565kcal | Carbohydrates: 78g | Protein: 24g | Fat: 20g | Saturated Fat: 2g | Cholesterol: 37mg | Sodium: 1076mg | Fiber: 17g | Sugar: 15g

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