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Summer Vegetable Pasta Salad

Colorful summer vegetables are tossed with pasta and the easiest Italian dressing for a fresh side dish that's perfect for gatherings.

Course Salad
Cuisine American
Keyword italian, pasta salad, vegetable
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 16


  • 1 pound farfelle pasta
  • 1 small yellow squash
  • 1 small cucumber
  • 1 red bell pepper
  • 1 crown broccoli
  • 1 crown cauliflower
  • 1/2 red onion
  • 1/2 cup sliced black olives
  • 1/2 cup sliced stuffed green olives

For the dressing

  • 2 packets zesty Italian dressing mix
  • 1/4 cup red wine vinegar
  • 1/4 cup olive oil
  • 1 Tablespoon sugar
  • 1/2 teaspoon salt


  1. Prepare the pasta according to the directions on the package. Drain and rinse with cool water.

  2. Meanwhile, while the pasta is cooking, thinly slice the red onion. Cut the rest of the vegetables into bite sized pieces.

  3. In a large bowl, combine the zesty Italian dressing mix, red wine vinegar, olive oil, sugar, and salt. Add the pasta and the vegetables and stir well to combine. Refrigerate until completely chilled or overnight. Stir in the black and green olives just before serving.