veggie pasta salad recipe

Written ByJenny Smyth Posted on
veggie pasta salad recipe
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The Best veggie pasta salad recipe

I’ve always been a fan of pasta salads, and this veggie pasta salad recipe is one of my favorites. It’s a perfect dish for any occasion, whether it’s a quick lunch or a special dinner.

I first tried it at a family gathering, and everyone loved it. The combination of pasta, vegetables, and herbs is just right.

The key to this recipe is using fresh vegetables and herbs, which gives the salad a bright and lively flavor. You can also customize it to your taste by adding or subtracting ingredients.

My kids love helping me in the kitchen with this recipe, and they always ask for seconds. It’s easy to make in large quantities, so it’s perfect for potlucks or picnics.

The best part is that it’s healthy and delicious, making it a great option for any meal. I like to serve it as a side dish or add some grilled chicken or salmon for a complete meal.

The flavors meld together beautifully after sitting in the fridge for a few hours. This recipe is a staple in our household, and I’m sure it will be in yours too.

Garden Veggie Pasta Salad

Garden Veggie Pasta Salad

4.8 from 706 votes

A colorful and refreshing pasta salad loaded with crisp vegetables and tossed in a tangy vinaigrette. Perfect for picnics, potlucks, or a light summer meal.

Prep Time20 mins
Cook Time10 mins
Resting Time0 mins
Total Time30 mins
Servings: 6Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Salad

8 oz (225g) rotini or fusilli pasta
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/2 cup red bell pepper, diced
1/2 cup yellow bell pepper, diced
1/2 cup red onion, finely chopped
1/2 cup black olives, sliced
1/4 cup fresh parsley, chopped

For the Vinaigrette

1/3 cup extra virgin olive oil
3 tablespoons red wine vinegar
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 clove garlic, minced
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper

👨‍🍳Directions

1Bring a large pot of salted water to a rolling boil over high heat.
2Add the pasta and cook according to package directions until al dente, typically 8 to 10 minutes.
3Drain the pasta in a colander and rinse under cold running water to stop the cooking process and cool it down.
4While the pasta cooks, prepare the vinaigrette.
5In a small bowl or jar, combine the olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, oregano, salt, and pepper.
6Whisk vigorously or cover and shake until the dressing is well emulsified and smooth.
7In a large mixing bowl, combine the cooled pasta, cherry tomatoes, cucumber, red and yellow bell peppers, red onion, black olives, and fresh parsley.
8Drizzle the vinaigrette over the salad and toss gently until all ingredients are evenly coated.
9Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
10Before serving, give the salad a final stir and adjust seasoning with additional salt and pepper if desired.
11Serve chilled or at room temperature.

🔧Equipment

Large pot
Colander
Large mixing bowl
Small bowl or jar
Whisk
Chef’s knife
Cutting board

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 14g💛Saturated Fat: 2g❤️Cholesterol: 0mg🧂Sodium: 320mg🌾Total Carbs: 42g🥦Dietary Fiber: 4g🍬Sugars: 5g🥩Protein: 7g

📝Notes

For added protein, toss in 1 cup of cooked chickpeas or cubed mozzarella. This salad keeps well in the refrigerator for up to 3 days, making it great for meal prep.

Watch Video Of How Garden Veggie Pasta Salad Works

This veggie pasta salad recipe is always a good idea for any occasion, whether you’re hosting a party or just need a quick and easy meal.

It’s easy to make in large quantities and can be served as a side dish or added some grilled chicken or salmon for a complete meal.

One of my favorite things about this recipe is how well it keeps in the fridge – just refrigerate it overnight and give it a good toss before serving.

❓ Frequently Asked Questions About Garden Veggie Pasta Salad

Q1: What type of pasta should I use for this recipe?

The best type of pasta to use is bow-tie or penne pasta. These shapes hold onto the dressing well and are easy to mix with the vegetables.

Q2: Can I use store-bought salad dressing?

Yes, you can use store-bought salad dressing if you prefer. However, making your own vinaigrette from scratch is easy and adds so much flavor to the dish.

Q3: How long does this salad keep in the fridge?

This salad will keep in the fridge for up to 3 days if stored properly in an airtight container.

Q4: Can I add other ingredients to this recipe?

You can customize this recipe by adding your favorite ingredients such as cherry tomatoes, cucumber slices, or chopped bell peppers.

Q5: Is this salad suitable for vegetarians?

This salad is suitable for vegetarians as long as you use vegetarian-friendly ingredients such as olive oil instead of butter.

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