Vegetarian Pasta Salad I

Ingredients and Weight:

• 1 pound dry pasta (such as fusilli, penne, or rotini)
• 1 cup chopped bell pepper (red, green, or yellow)
• 1 cup chopped zucchini
• 1 cup chopped carrots
• 1 cup chopped celery
• 1 cup chopped broccoli florets
• 1/2 cup chopped red onion
• 1/4 cup chopped fresh basil
• 1/4 cup chopped fresh parsley
• 1/2 cup grated Parmesan cheese
• 1/2 cup olive oil
• 1/4 cup white wine vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper

Preparation Time:

15 minutes

Cooking Time:

10 minutes (for pasta)

Difficulty Level:

2 (simple)

Preparation Method Steps:

1. Cook the pasta according to package directions. Drain and rinse with cold water.
2. In a large bowl, combine the pasta, bell pepper, zucchini, carrots, celery, broccoli, red onion, basil, and parsley.
3. In a small bowl, whisk together the Parmesan cheese, olive oil, white wine vinegar, Dijon mustard, oregano, salt, and pepper. Pour the dressing over the pasta salad and stir well to combine.
4. Refrigerate for at least 30 minutes before serving.

Nutritional Information:

• Calories: 350 per serving
• Protein: 10g
• Carbohydrates: 50g
• Fat: 15g
• Fiber: 5g

Dish Characteristics:

• Colorful and vibrant
• Fresh and crunchy
• Light and refreshing
• Suitable for vegetarians

User Comments:

• "This pasta salad is so delicious and refreshing. It's perfect for a summer party or BBQ."
• "I love the combination of vegetables in this salad. It's so flavorful and healthy."
• "I'm a huge fan of pasta salad, and this one is definitely a keeper. It's so easy to make and always a hit with my guests."

Special Precautions and Tips:

• If you don't have white wine vinegar on hand, you can substitute apple cider vinegar or red wine vinegar.
• To save time, you can use pre-cut vegetables.
• If you want a creamier dressing, you can add a dollop of mayonnaise or sour cream.
• This pasta salad is best served chilled.