Description
Vegetable Pasta Salad is a refreshing, colorful dish packed with vibrant veggies, tender pasta, and a tangy dressing that ties everything together. Perfect for picnics, potlucks, or weeknight dinners, this light and healthy salad is customizable with seasonal vegetables and can be made ahead for convenience.
Ingredients
8 oz pasta (rotini, penne, or bowtie)
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)
Instructions
Cook the pasta according to the package directions. Drain and rinse under cold water to cool. Set aside.
In a large bowl, combine the cooked pasta with cherry tomatoes, cucumber, bell pepper, broccoli, red onion, olives, and feta cheese (if using).
In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper to make the dressing.
Pour the dressing over the pasta and vegetables, tossing everything together to coat evenly.
Garnish with fresh chopped parsley for added color and flavor.
Refrigerate the salad for at least 30 minutes to let the flavors meld before serving.
Notes
Add grilled chicken, shrimp, or chickpeas for extra protein.
Switch up the veggies with zucchini, carrots, or corn for variety.
Skip the feta cheese or use a plant-based substitute to make it vegan.
For a creamier salad, swap the vinaigrette with mayonnaise or Greek yogurt.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad, Side Dish, Healthy
- Method: No-Cook
- Cuisine: Mediterranean, American
