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This Summer Vegetable Pasta Salad recipe is so easy and quick to throw together.

Pair it with some grilled chicken for the perfect summer meal. It’s great for those nights when you just don’t know what to make for dinner.

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This dish is loaded with summer vegetables, fresh herbs, and tossed with a delicious creamy sauce. The secret to the sauce is as the pasta cooks the starch from the pasta combines with the chicken stock to create an easy and delicious creamy sauce.

Ingredients

This is the perfect late summer dish. It is bursting with summer’s best fresh produce.

• 3 cups (24oz) chicken broth
• 2 cups (8oz) elbow macaroni
• 2 tablespoons of olive oil
• 2 tablespoons of butter
• 1 small onion
• 2 garlic cloves – minced
• 2 ears of corn – kernels removed approximately 1.5 cups
• 1 medium zucchini – chopped approximately 1 cup
• 1 bell pepper – chopped
• 1-pint of cherry tomatoes
• 1/2 cup of grated Parmesan
• 1/2 cup chopped mixed fresh herbs (parsley, sage, thyme, oregano, etc.)

Substitutions

This recipe is adaptable and easy to adjust for what you have on hand. For example, if you don’t have chicken broth, you can just use vegetable broth or just plain water. Using a broth will add more flavor but water will work just fine.

Other substitutions:

• Elbow Macaroni: You can substitute any other small pasta. Try farfalle, rotini, orecchiette, penne, etc.
• Garlic: Substitute 2.5 teaspoons of jarred garlic or .25 teaspoon of garlic powder.
• Corn: If you don’t have any fresh corn you can easily substitute frozen corn.
• Tomatoes: No cherry tomatoes? You can dice larger tomatoes or add 1 can of diced tomatoes.
• Fresh Herbs: Substitute dried herbs for the fresh herbs. Reduce the amount to 2 tablespoons and add them to the simmering pasta.

Directions

1. Add chicken broth and elbow macaroni to a large pot. Bring to a boil.
2. Reduce the heat to low and cover. Simmer for 8-12 minutes stirring occasionally to prevent the pasta from sticking. Pasta should have absorbed most of the broth. Do not drain
3. .In a large pan melt the butter and olive oil. Saute onions until they begin to soften. Add the garlic and cook for one minute until fragrant.
4. Add the corn, zucchini, bell pepper, and tomatoes and saute for 10 to 15 minutes until the zucchini and peppers soften and the tomatoes begin to burst.
5. Stir in cooked pasta and parmesan cheese.
6. Season to taste with salt and pepper.
7. Top with fresh herbs.

Serving suggestions:

• Fried Sourdough Chicken Strips or try the baked version
• Greek Marinated Chicken Kebabs
• Smoked Chicken Wings

Useful Tools

• Enamel Coated Dutch Oven: This is the workhorse of my kitchen. It works just as great on the stovetop as it does in the oven. The thick cast iron heats evenly and the enamel coating makes cleanup a breeze. Plus it comes in my favorite color.
• Herb Scissors: Quickly and easily chop all of your herbs with these herb scissors.

Looking for more easy pasta dishes?

• Baked Provel Macaroni and Cheese
• Lemony Sheet Pan Chicken with Zucchini and Tomatoes
• Four Cheese Lasagna
• Four Cheese Stuffed Shells

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Summer pasta salad

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Ready in just 30 minutes. Roasted summer veggies and pasta makes the perfect side dish for your next backyard barbecue.

Pair it with some grilled chicken for the perfect summer meal.

This side dish is loaded with summer vegetables, fresh herbs, and tossed with a delicious creamy sauce. The secret to the sauce is as the pasta cooks the starch from the pasta combines with the chicken stock to create an easy and delicious creamy sauce.

This page may contain affiliate links. I only recommend products that I would use myself. I may earn a small commission when you make purchases through these links at no additional cost to you. Thank you. As an Amazon Affiliate I earn from qualifying purchases. For more information please read my Disclosure Policy.

Ingredients

This is the perfect late summer dish. It is bursting with summer’s best fresh produce.

Summer Vegetables: Some of my favorites are corn, zucchini, bell peppers, and tomatoes. You can also substitute other vegetables such as yellow squash, mushrooms, eggplant, or broccoli

Corn: If you don’t have any fresh corn you can easily substitute thawed and drained frozen corn.

Tomatoes: No cherry tomatoes? You can dice larger tomatoes or add 1 can of drained diced tomatoes.

Chicken Stock: Easily make this dish vegetarian by substituting vegetable stock for the chicken stock.

Pasta: I’ve used elbow macaroni but you can easily substitute any other small pasta. Try farfalle, rotini, orecchiette, penne, etc.

Fresh Herbs: Substitute dried herbs for the fresh herbs. Reduce the amount to 2 tablespoons and add them to the simmering pasta.

Equipment

• Cutting Board: I always suggest using a large cutting board. I hate feeling cramped when I am cutting up a large number of vegetables. I like this cutting board from OXO because it has rubber grips around the edges and has a channel to catch juices before they run onto the counter.
• Sheet Pan: I love these sheet pans because they come with their own cooling racks. They come in both half sheet pan and quarter sheet pan sizes.
• Enamel Coated Dutch Oven: This is the workhorse of my kitchen. It works just as great on the stovetop as it does in the oven. The thick cast iron heats evenly and the enamel coating makes cleanup a breeze. Plus it comes in my favorite color.
• Herb Scissors: Quickly and easily chop all of your herbs with these herb scissors.

Directions

Preheat your oven to 425 degrees Fahrenheit.

Chop the zucchini, bell pepper, and onion into 1/2 inch pieces. Add to a large sheet pan with the corn and tomatoes. Drizzle with olive oil and mix until the vegetables are evenly coated. Sprinkle with salt and pepper.

Roast the vegetables in the oven for 15 to 20 minutes.

While the vegetables are roasting, add the chicken stock and elbow macaroni to a large pot and bring to a boil.

Reduce the heat to low and cover. Simmer for 8-12 minutes stirring occasionally to prevent the pasta from sticking. The pasta should have absorbed most of the broth. Do not drain.

Add the roasted vegetables to the pasta along with the Parmesan and butter. Stir to combine.

Season to taste with additional salt and pepper. Top with fresh herbs and freshly squeezed lemon juice.

Frequently asked questions

Serving suggestions:

• Fried Sourdough Chicken Strips or try the baked version
• Greek Marinated Chicken Kebabs
• Smoked Chicken Wings

Looking for more easy pasta dishes?

• Baked Provel Macaroni and Cheese
• Lemony Sheet Pan Chicken with Zucchini and Tomatoes
• Four Cheese Lasagna
• Four Cheese Stuffed Shells

Thanks for Reading!

I publish new recipes every week! Sign up for my email newsletter to be the first to know when new recipes are published.

First Name

Email Address:

I have read and agree to the privacy policy.

Leave this field empty if you’re human:

You can also follow along on Instagram, Pinterest, and Facebook for more recipe updates.

If you try this recipe, let me know! Leave a comment and rate it below! You can also snap a picture and post it on Facebook be sure to tag me @RaspberriesandKohlrabi.

Summer pasta salad