Mostaccioli Pasta Primavera Salad
Bright, colorful, and bursting with garden-fresh flavors, Mostaccioli Pasta Primavera Salad is the ultimate crowd-pleaser for any occasion. This easy-to-make recipe combines al dente mostaccioli pasta with a medley of crisp, vibrant vegetables, including cherry tomatoes, julienned carrots, zucchini, and broccoli, all tossed in a zesty homemade vinaigrette of olive oil, red wine vinegar, lemon juice, and Dijon mustard. Shredded Parmesan cheese adds a savory finish, while fresh parsley brings a pop of herbaceous brightness. Ready in just 25 minutes and served chilled, this pasta salad is perfect as a refreshing side dish or a satisfying vegetarian main course. Ideal for picnics, potlucks, or weekday lunches, it’s a delicious way to celebrate the flavors of spring and summer!
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Recipe Information
Ingredients
- 16 oz mostaccioli pasta
- 1.5 cups cherry tomatoes
- 1 cup carrot, julienned
- 1 yellow bell pepper, diced
- 1 zucchini, thinly sliced
- 1 cup broccoli florets
- 0.5 cup red onion, thinly sliced
- 0.5 cup Parmesan cheese, shredded
- 0.25 cup olive oil
- 2 tbsp red wine vinegar
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley, chopped
Instructions
Bring a large pot of salted water to a boil. Cook the mostaccioli pasta according to the package instructions until al dente. Drain, rinse under cold water, and set aside to cool.
While the pasta cooks, prepare the vegetables. Halve the cherry tomatoes, julienne the carrot, dice the yellow bell pepper, thinly slice the zucchini and red onion, and chop the broccoli into bite-sized florets.
In a small bowl, prepare the vinaigrette by whisking together olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, dried oregano, salt, and black pepper.
In a large mixing bowl, combine the cooled pasta, prepared vegetables, and shredded Parmesan cheese.
Pour the vinaigrette over the pasta and vegetables and toss everything together until evenly coated.
Garnish with fresh parsley and adjust seasoning with additional salt and pepper if needed.
Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld before serving.
Serve cold or at room temperature as a refreshing side dish or light meal.
Nutrition Facts
Calories |
1711 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.8 g | 100% | |
| Saturated Fat | 18.9 g | 94% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 3460 mg | 150% | |
| Total Carbohydrate | 200.5 g | 73% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 34.0 g | ||
| Protein | 58.0 g | 116% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 946 mg | 73% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 2285 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
