Pasta with Vegetable Vinaigrette

    35 minutes

    A delicious vegetarian pasta with a red wine vinaigrette. You can use almost any vegetables you have in the fridge.

    35 people made this

    Serves: 4 

    • 1/3 cup (85ml) olive oil
    • 2 tablespoons red wine vinegar
    • 1 teaspoon dried basil
    • 1 teaspoon dried oregano
    • salt and pepper to taste
    • 4 cups uncooked spiral pasta
    • 1 red capsicum, chopped
    • 1 green capsicum, chopped
    • 2 cloves garlic, minced
    • 2 carrots
    • 1 1/2 cups broccoli florets, lightly steamed or blanched

    Preparation:25min  ›  Cook:10min  ›  Ready in:35min 

    1. Mix together the oil, vinegar, basil, oregano, salt and pepper. Set aside.
    2. Bring a large pot of salted water to boil; add pasta and bring to a boil again. Cook until al dente; drain well. Return the pasta to the pot.
    3. While pasta is cooking heat oil in a frying pan and saute red capsicum, green capsicum, garlic and carrots. Cook until vegetables are softened. Place the broccoli in the frying pan and cook another 2 minutes.
    4. Pour the cooked vegetables into the pot with the pasta. Pour the vinaigrette over the pasta and vegetables. Toss to distribute vegetables and vinaigrette evenly.

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    Reviews in English (43)


    I had no red wine vinegar so I put the spices in with the vegetables while they cooked and then tossed with plain olive oil. Very easy, very good. I also added mushrooms and asparagus. yummy.  -  14 Feb 2011  (Review from Allrecipes USA and Canada)


    Was pretty good. Made a good supper and next day lunch for a light eater like myself.  -  28 Mar 2006  (Review from Allrecipes USA and Canada)


    I love pasta and veggie dishes like this. I didn't have either color of bell pepper but my kids don't like them anyways. I didn't add the two full tablespoons of red wine vinegar just a splash.  -  09 May 2010  (Review from Allrecipes USA and Canada)