Vegetable Pasta Salad

Vegetable Pasta Salad is the perfect dish for any occasion whether it’s a casual weeknight dinner, a picnic, or a potluck. This refreshing and colorful salad is packed with vibrant vegetables, tender pasta, and a tangy dressing that brings everything together. It’s light, healthy, and incredibly versatile, allowing me to customize it with whatever fresh veggies and herbs I have on hand.

Why You’ll Love This Recipe

I love this Vegetable Pasta Salad because it’s so refreshing and full of flavor. The combination of crunchy vegetables and soft pasta makes for a satisfying dish, while the dressing ties everything together with a zesty kick. It’s perfect as a side dish or a light main course, especially on warm days when I want something cool and light. Plus, it’s easy to prepare, and I can make it ahead of time, making it even more convenient!

Ingredients

• 8 oz pasta (rotini, penne, or bowtie work well)

• 1 cup cherry tomatoes, halved

• 1 cucumber, diced

• 1 red bell pepper, diced

• 1 cup broccoli florets (blanched or raw)

• ½ red onion, thinly sliced

• ½ cup black olives, sliced (optional)

• ¼ cup feta cheese, crumbled (optional)

• 2 tbsp olive oil

• 1 tbsp red wine vinegar

• 1 tsp Dijon mustard

• 1 clove garlic, minced

• Salt and pepper to taste

• Fresh parsley, chopped (optional, for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Begin by cooking the pasta according to the package instructions. Drain and rinse under cold water to cool it down. Set aside.

2. In a large bowl, combine the cooked pasta with the cherry tomatoes, cucumber, bell pepper, broccoli, red onion, olives, and feta cheese (if using).

3. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper to make the dressing.

4. Pour the dressing over the pasta and vegetables, tossing everything together to coat evenly.

5. If desired, garnish with fresh chopped parsley for a pop of color and added flavor.

6. Refrigerate the salad for at least 30 minutes to allow the flavors to meld together before serving.

Servings and Timing

This Vegetable Pasta Salad serves 4-6 people. The preparation time is about 15 minutes, and if I refrigerate it for at least 30 minutes to let the flavors develop, it takes about 45 minutes in total.

Variations

• Add Protein: I can make this a heartier dish by adding grilled chicken, shrimp, or even chickpeas for a vegetarian option.

• Different Veggies: I can switch up the veggies based on what’s in season or what I have in my fridge. Zucchini, carrots, and corn are all great additions.

• Vegan Version: If I want to make this dish vegan, I can skip the feta cheese or substitute it with a plant-based cheese.

• Creamy Dressing: For a creamier version, I can substitute the vinaigrette dressing with mayonnaise or Greek yogurt for a tangy, creamy base.

• Herb Variations: I can use fresh basil, oregano, or thyme instead of parsley for different flavor profiles.

Storage/Reheating

This Vegetable Pasta Salad can be stored in an airtight container in the refrigerator for up to 3 days. It actually gets better after a few hours, as the flavors have time to meld. I recommend not adding the dressing if I plan to store it for longer than a day, and instead, store the dressing separately and add it just before serving. There’s no need to reheat this dish—it’s best served cold.

FAQs

Can I make this pasta salad ahead of time?

Yes! In fact, making this Vegetable Pasta Salad ahead of time is a great idea because it allows the flavors to meld together. I can prepare it a few hours in advance or even the day before and refrigerate it until ready to serve.

What kind of pasta works best for this salad?

I like using rotini, penne, or bowtie pasta because their shapes hold the dressing well and make the salad more fun to eat. But any pasta shape I enjoy can work perfectly fine.

How can I make this salad gluten-free?

To make this Vegetable Pasta Salad gluten-free, I can use gluten-free pasta. There are many great gluten-free pasta options available now that work just as well as regular pasta in salads.

Can I use store-bought dressing?

Yes, I can easily use a store-bought Italian dressing if I’m short on time. However, I find that making my own dressing gives it a fresh, customized flavor that really enhances the salad.

Can I add more protein to this salad?

Absolutely! I can add grilled chicken, tuna, shrimp, or even chickpeas to make the salad a more filling meal. It’s a great way to turn this side dish into a main course.

Conclusion

Vegetable Pasta Salad is an incredibly versatile and refreshing dish that’s perfect for any gathering or casual meal. With its colorful mix of veggies, tender pasta, and flavorful dressing, it’s a crowd-pleaser that’s both light and satisfying. I love how customizable it is, so I can make it exactly how I like, and it’s always a hit. Whether served as a side or a main dish, this pasta salad is a go-to recipe for when I need something simple, healthy, and delicious!