Italian Vegetable Pasta Salad


Italian Vegetable Pasta Salad

Course Salad
Cuisine Italian
Servings 8


  • 16 oz penne
  • 1 bag 16 oz frozen Italian vegetables, thawed
  • 1/2 cup red wine vinegar
  • 1/2 cup good olive oil
  • 2 cloves garlic grated
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 cup diced sweet red bell pepper
  • 1/4 cup diced green onions
  • 1/4 cup shredded fresh basil
  • 1/4 cup diced ripe olives


  • Bring a large stock pot salt cold water and bring to a boil
  • Cook pasta according to package instructions.
  • Add thawed vegetables 2 minutes before the pasta is cooked completely.
  • Drain pasta and veggies into a colander and let sit.
  • In large bowl mix to red wine vinegar, olive oil, garlic, salt and pepper and whisk until frothy.
  • Add pasta and red pepeper to dressing mixture and toss until coated well.
  • May be served room temperature or cooled.