Pasta with Vegetable Vinaigrette

Pasta with Vegetable Vinaigrette


35 people made this

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


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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