Mostaccioli Pasta Primavera Salad

Bright, colorful, and bursting with garden-fresh flavors, Mostaccioli Pasta Primavera Salad is the ultimate crowd-pleaser for any occasion. This easy-to-make recipe combines al dente mostaccioli pasta with a medley of crisp, vibrant vegetables, including cherry tomatoes, julienned carrots, zucchini, and broccoli, all tossed in a zesty homemade vinaigrette of olive oil, red wine vinegar, lemon juice, and Dijon mustard. Shredded Parmesan cheese adds a savory finish, while fresh parsley brings a pop of herbaceous brightness. Ready in just 25 minutes and served chilled, this pasta salad is perfect as a refreshing side dish or a satisfying vegetarian main course. Ideal for picnics, potlucks, or weekday lunches, it’s a delicious way to celebrate the flavors of spring and summer!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 6

Ingredients

• 16 oz mostaccioli pasta
• 1.5 cups cherry tomatoes
• 1 cup carrot, julienned
• 1 yellow bell pepper, diced
• 1 zucchini, thinly sliced
• 1 cup broccoli florets
• 0.5 cup red onion, thinly sliced
• 0.5 cup Parmesan cheese, shredded
• 0.25 cup olive oil
• 2 tbsp red wine vinegar
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp salt
• 0.5 tsp black pepper
• 2 tbsp fresh parsley, chopped

Directions

Step 1

Bring a large pot of salted water to a boil. Cook the mostaccioli pasta according to the package instructions until al dente. Drain, rinse under cold water, and set aside to cool.

Step 2

While the pasta cooks, prepare the vegetables. Halve the cherry tomatoes, julienne the carrot, dice the yellow bell pepper, thinly slice the zucchini and red onion, and chop the broccoli into bite-sized florets.

Step 3

In a small bowl, prepare the vinaigrette by whisking together olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, dried oregano, salt, and black pepper.

Step 4

In a large mixing bowl, combine the cooled pasta, prepared vegetables, and shredded Parmesan cheese.

Step 5

Pour the vinaigrette over the pasta and vegetables and toss everything together until evenly coated.

Step 6

Garnish with fresh parsley and adjust seasoning with additional salt and pepper if needed.

Step 7

Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld before serving.

Step 8

Serve cold or at room temperature as a refreshing side dish or light meal.

Nutrition Facts

Serving size	1493.6 grams (1493.6g)

Amount per serving	% Daily Value*
Calories	1711

Total Fat 77.80g	100%
Saturated Fat 18.90g	95%
Polyunsaturated Fat 5.30g
Cholesterol 60mg	20%
Sodium 3460mg	150%
Total Carbohydrate 200.50g	73%
Dietary Fiber 23.80g	85%
Total Sugars 34.00g
Protein 58.00g	116%

Vitamin D 12IU	60%
Calcium 946mg	73%
Iron 11mg	62%
Potassium 2285mg	49%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.4%

Protein: 13.4%

Carbs: 46.2%