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Market Pasta Salad

Market Pasta Salad recipe image
This Market Pasta Salad is a refreshing and hearty dish perfect for warm days or as a side for any meal. It combines tender shell macaroni with crisp broccoli, zucchini, and sweet red peppers. The homemade dressing, made with vegetable oil, lemon juice, and Dijon mustard, provides a bright, tangy kick that coats every bite. While the original recipe includes cheese, this version can easily be adapted for vegan diets by omitting dairy products. It’s a versatile recipe that tastes even better the next day as the flavors meld together. Serve it cold or at room temperature for a satisfying, home-style meal that brings the garden to your table.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 246.0
Dietary: Vegan
Description
This Market Pasta Salad is a refreshing and hearty dish perfect for warm days or as a side for any meal. It combines tender shell macaroni with crisp broccoli, zucchini, and sweet red peppers. The homemade dressing, made with vegetable oil, lemon juice, and Dijon mustard, provides a bright, tangy kick that coats every bite. It's a versatile recipe that tastes even better the next day as the flavors meld together.
Ingredients
  • 8 ounce Shell macaroni, medium
  • 2 cups Broccoli florets, small
  • 1/2 cup Onion, chopped
  • 1 medium Zucchini or Yellow squash, sliced 1/4 inch thick
  • 1 medium Red pepper, cut into strips
  • 1/2 cup Vegetable oil
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Pepper
  • 3 tablespoons Lemon juice
  • 2 tablespoons Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon Garlic, fresh, finely chopped
  • 2 tablespoons Parmesan cheese, freshly grated (optional for vegan)
Directions
  1. 1
    Cook shell macaroni according to package directions until al dente; drain and rinse with cold water.
  2. 2
    In a large bowl, combine the broccoli florets, chopped onion, sliced zucchini, and red pepper strips.
  3. 3
    Add the drained hot macaroni to the vegetable mixture and toss gently to combine.
  4. 4
    In a medium bowl, whisk together vegetable oil, salt, pepper, lemon juice, Dijon mustard, Worcestershire sauce, and chopped garlic.
  5. 5
    Pour the dressing over the pasta and vegetable mixture, tossing thoroughly to coat all ingredients evenly.
  6. 6
    Refrigerate the salad for at least 10 minutes to allow flavors to meld and vegetables to chill.
  7. 7
    Before serving, sprinkle with freshly grated Parmesan cheese if desired and give a final toss.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 246.0kcal
% Daily Value *
Total Fat 1.8g3%
Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 0.0mg0%
Total Carbohydrate 52.0g18%
Dietary Fiber 3.4g14%
Sugars 0.6g
Protein 8.8g18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The salad tastes even better the next day as the flavors absorb into the pasta.

Vegan Option: Omit the Parmesan cheese or substitute with a vegan parmesan alternative to keep this dish entirely plant-based.

Vegetable Variations: Feel free to swap in other seasonal vegetables like cherry tomatoes, cucumbers, or bell peppers for added color and crunch.

Cooking Tip: Rinsing the pasta with cold water stops the cooking process and helps prevent sticking, ensuring the salad stays fresh and separate.

Keywords: pasta, salad, shell, macaroni, broccoli, zucchini, red pepper, lemon, dijon, vegan, summer, picnic, fresh, vegetables, dressing, light, easy, side dish, lunch, dinner
Read it online: https://www.chefs-mate.com/recipe/market-pasta-salad/