Garden Vegetable Pasta

Quick and easy Garden Vegetable Pasta with a light, tangy vinegar-herb dressing! Great way to enjoy those fresh summertime garden veggies. (Vegan, gluten-free, oil-free.)

This is a great, easy side dish (or meal) when you have a bounty of fresh, summertime garden vegetables.

I really enjoy the combination of zucchini, tomatoes, and onion. But mushrooms, bell pepper, or other veggies would be fantastic as well.

Plus the leftovers are awesome, becoming even more flavorful after the vinegar-herb dressing has a chance to sit and get cozy with the pasta.

So it makes for a great take-along cold lunch as well.

Ingredients for Garden Vegetable Pasta

For this recipe, you will toss together in a large bowl:

• Pasta of your choice: Use gluten-free noodles if desired. I use brown rice + quinoa fusilli pasta.
• Ripe garden tomatoes: Or substitute cherry tomatoes or grape tomatoes for a bolder, sweeter flavor.
• Zucchini
• Yellow squash
• Yellow onion: Or red onion.
• Fresh basil: Or substitute fresh parsley, or try a combination of both.
• Garlic cloves
• Red wine vinegar
• Dried oregano

Hope you enjoy this fresh taste of summer!

For more inspiration, also browse all pasta and noodle recipes.

Garden Vegetable Pasta

Fusilli pasta is tossed with garden vegetables and a light vinegar-herb dressing. A great way to enjoy garden veggies in the summertime!

5 from 1 vote

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Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Author: Kaitlin - The Garden Grazer

Course: Side Dish

Cuisine: Gluten-Free Option, Oil-Free, Vegan

Servings: 5 side servings

US CustomaryMetric

Ingredients

• 8 oz. pasta (gluten-free if desired*)
• 1 small yellow onion (or 1/2 large)
• 1 medium zucchini
• 1 yellow summer squash
• 3 medium ripe tomatoes
• 2 cloves garlic
• 1/4 cup fresh basil (or parsley, etc.)

For the vinegar-oregano dressing:

• 2 1/2 Tbsp. red wine vinegar
• 1/2 tsp. dried oregano (or other herb of your choice)
• 1/8 tsp. salt (more/less to taste)

Instructions

• Cook pasta according to package directions, leaving al dente (slightly firm, not mushy). Drain when finished.
• Meanwhile, chop the onion. Dice zucchini and yellow squash. Chop tomatoes.
• In a skillet over medium-high heat, sauté onions for about 4 minutes. (I use 3 Tbsp. broth/water for no-oil sauté method, adding more as needed.)
• Add zucchini and yellow squash. Stir and sauté 6-7 minutes.
• Meanwhile, mince garlic.
• Add chopped tomatoes and garlic to pan. Sauté 2-3 minutes, stirring occasionally.
• Combine dressing ingredients in a small bowl and whisk to combine.
• Add cooked (drained) pasta to a large bowl. Add dressing, cooked vegetables, and chopped fresh basil. Toss to combine.
• Salt/pepper to taste as needed. Add a splash more vinegar, or more basil if desired.

Notes

*For gluten-free: I use brown rice + quinoa fusilli pasta.

Garlic: If you want a more pronounced garlic flavor, simply add it to the dressing and keep it raw, instead of sautéing it with the vegetables.

Variations: Try this with other vegetables (bell pepper, mushroom, etc.) or herb combinations.

Nutrition Per Serving (Estimate)

Nutrition Facts

Garden Vegetable Pasta

Amount per Serving

Calories

196

% Daily Value*

Fat

 

2

g

3

%

Saturated Fat

 

1

g

6

%

Potassium

 

429

mg

12

%

Carbohydrates

 

41

g

14

%

Fiber

 

3

g

13

%

Sugar

 

5

g

6

%

Protein

 

6

g

12

%

Vitamin A

 

844

IU

17

%

Vitamin C

 

26

mg

32

%

Calcium

 

37

mg

4

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

Did you make this recipe?Leave a star rating or comment below!

If you are enjoying this vegan Garden Vegetable Pasta, also feel free to check out:

• Fresh Tomato Fettuccine with Balsamic and Herbs
• Balsamic Green Bean Salad
• Garden Harvest Vegetable Soup
• Summer Vegetable Chili
• Avocado Corn Summer Salad

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