garden pasta salad recipe

Written ByJenny Smyth Posted on
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The Best garden pasta salad recipe

I’ve been making this garden pasta salad recipe for years, and it’s always a hit with my family and friends. It’s a simple yet flavorful dish that’s perfect for any occasion, whether it’s a quick weeknight dinner or a special gathering.

The best part is that it’s incredibly easy to make and requires minimal cooking skills, so even the most novice cooks can whip it up with ease. I love how the combination of fresh vegetables, herbs, and pasta comes together to create a delicious and satisfying meal that’s also healthy and nutritious.

My kids adore helping me prepare the ingredients, and they always get excited when they see the colorful mix of veggies and pasta come together in the bowl. One of my favorite things about this recipe is that it’s so versatile – you can customize it to your liking by adding your favorite ingredients or substituting different types of pasta or vegetables.

I’ve also found that this recipe is a great way to get my family to eat more fruits and vegetables, as they’re often hesitant to try new things. Plus, it’s an excellent way to use up leftover vegetables or herbs from my garden, reducing food waste and saving me money in the process.

This garden pasta salad recipe has become a staple in our household, and I’m confident it will become one of your family’s favorites too. The key to this recipe is using high-quality ingredients – fresh vegetables, herbs, and pasta make all the difference in the flavor and texture of the dish.

Don’t be afraid to experiment with different combinations of ingredients to find your perfect blend. I’ve included some tips below on how to customize this recipe to suit your tastes and dietary needs.

Garden Pasta Salad

4.5 from 572 votes

A vibrant pasta salad loaded with fresh garden vegetables, tossed in a light lemon herb dressing. Perfect for picnics, potlucks, or a simple summer side dish.

Prep Time15 mins
Cook Time10 mins
Resting Time0 mins
Total Time25 mins
Servings: 6Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Salad

12 oz rotini pasta
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/2 cup red bell pepper, diced
1/2 cup yellow bell pepper, diced
1/4 cup red onion, finely chopped
1/2 cup corn kernels (fresh or thawed)
1/4 cup fresh basil, chopped

For the Dressing

1/3 cup extra virgin olive oil
3 tbsp lemon juice
1 tsp Dijon mustard
1 clove garlic, minced
1/2 tsp salt
1/4 tsp black pepper
1 tsp honey

👨‍🍳Directions

1Bring a large pot of salted water to a rolling boil over high heat.
2Add the rotini and cook according to package directions until al dente, about 8 to 10 minutes, stirring occasionally.
3Drain the pasta in a colander and rinse under cold running water to stop the cooking process.
4Shake well to remove excess water and set aside to cool completely.
5While the pasta cools, prepare the vegetables.
6Halve the cherry tomatoes, dice the cucumber and bell peppers, finely chop the red onion, and chop the fresh basil.
7In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, salt, black pepper, and honey until well combined and slightly emulsified.
8In a large mixing bowl, combine the cooled pasta, cherry tomatoes, cucumber, red and yellow bell peppers, red onion, corn, and fresh basil.
9Pour the dressing over the salad and toss gently until everything is evenly coated.
10Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
11Serve chilled, garnished with extra basil if desired.

🔧Equipment

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

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 14g💛Saturated Fat: 2g❤️Cholesterol: 0mg🧂Sodium: 310mg🌾Total Carbs: 44g🥦Dietary Fiber: 4g🍬Sugars: 6g🥩Protein: 8g

📝Notes

Tips: For a creamier version, add 1/4 cup of crumbled feta cheese. You can also swap the honey for maple syrup to keep it vegan. This salad keeps well in the refrigerator for up to 3 days.

Watch Video Of How Garden Pasta Salad Works

This garden pasta salad recipe is always a good idea for any occasion – whether it’s a weeknight dinner or a special gathering with friends and family. It’s incredibly versatile, allowing you to customize it to suit your tastes by adding different ingredients or substituting different types of pasta or vegetables.

Plus, it’s an excellent way to use up leftover vegetables or herbs from my garden, reducing food waste and saving me money in the process. To store leftovers, simply refrigerate them in an airtight container for up to 3 days – just be sure not to let them sit out at room temperature for too long as bacteria can grow quickly on cooked foods.

❓ Frequently Asked Questions About Garden Pasta Salad

Q: What type of pasta is best for this recipe?

For this garden pasta salad recipe, I recommend using a short-shaped pasta such as bowtie or penne. These shapes hold onto the flavorful sauce well and are easy to mix with the other ingredients.

Q: Can I use frozen vegetables instead of fresh?

While fresh vegetables are ideal for this recipe, frozen veggies can be used as a substitute in a pinch. Just be sure to thaw them first before chopping them up for the salad.

Q: How long does this salad keep in the refrigerator?

This garden pasta salad will keep for up to 3 days in the refrigerator when stored properly in an airtight container.

Q: Can I make this salad ahead of time?

This salad can be prepared ahead of time but it’s best consumed within 24 hours for optimal flavor and texture.

Q: What herbs should I use in this recipe?

The choice of herbs is up to you! Some popular options include parsley, basil, dill, or cilantro – choose one or a combination that suits your taste.

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