Pasta Salad Recipe Vegetarian Cold for Easy Summer Meals

When the warm weather calls for light, refreshing meals, nothing beats a flavorful vegetarian cold pasta salad. This dish is perfect for picnics, potlucks, or a quick lunch that you can prepare ahead of time.

Bursting with colorful vegetables, herbs, and a tangy dressing, this pasta salad recipe offers a delightful combination of textures and tastes that will satisfy your cravings without weighing you down.

Plus, it’s completely meat-free, making it a great choice for vegetarians and anyone looking to add more plant-based meals to their diet.

Whether you’re a seasoned cook or a kitchen newbie, this recipe is easy to follow and highly customizable. It uses simple, wholesome ingredients that come together in just minutes, but the result tastes like you spent hours crafting it.

Get ready to enjoy a vibrant, nutritious, and delicious pasta salad that keeps well in the fridge and tastes even better the next day!

Why You’ll Love This Recipe

This vegetarian cold pasta salad is a crowd-pleaser for many reasons. First, it’s incredibly versatile — you can swap in your favorite veggies or add nuts and seeds for extra crunch.

It’s also incredibly nutritious, packed with fiber, vitamins, and plant-based protein.

The dressing is light yet zesty, enhancing the natural flavors without overpowering them. Best of all, it’s a make-ahead dish that keeps well, so it’s perfect for meal prep or entertaining.

If you love dishes that combine ease with taste and health, this pasta salad will quickly become a staple in your recipe collection.

Ingredients

• 8 ounces rotini or fusilli pasta (whole wheat or gluten-free, if preferred)
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1/2 cup red bell pepper, finely chopped
• 1/2 cup black olives, sliced
• 1/4 cup red onion, thinly sliced
• 1/2 cup feta cheese (optional for vegetarians, omit or use vegan cheese if desired)
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped
• 3 tablespoons extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• Salt and freshly ground black pepper, to taste
• 1/4 teaspoon crushed red pepper flakes (optional for a little heat)

Equipment

• Large pot for boiling pasta
• Colander for draining pasta
• Large mixing bowl
• Whisk or fork for mixing dressing
• Cutting board and sharp knife
• Measuring cups and spoons
• Serving bowl or airtight container for storage

Instructions

1. Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, usually 8-10 minutes. Stir occasionally to prevent sticking.
2. Drain and cool: Drain the pasta in a colander and rinse under cold water to stop the cooking process and cool the pasta for the salad. Set aside to drain completely.
3. Prepare the vegetables: While the pasta cooks, wash and chop the cherry tomatoes, cucumber, red bell pepper, olives, red onion, parsley, and basil. Set aside.
4. Make the dressing: In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, pepper, and crushed red pepper flakes (if using) until emulsified.
5. Combine salad ingredients: In a large mixing bowl, add the cooled pasta, chopped vegetables, and herbs. Toss gently to combine.
6. Add the dressing: Pour the dressing over the pasta and vegetables. Toss everything together until well coated. If using feta, crumble it on top and gently fold it in to distribute evenly.
7. Chill: Cover the bowl with plastic wrap or transfer to an airtight container. Refrigerate for at least 1 hour to let the flavors meld beautifully.
8. Serve: Before serving, taste and adjust seasoning with extra salt, pepper, or vinegar if needed. Garnish with additional fresh herbs if desired.

Tips & Variations

“For added protein and texture, try tossing in some chickpeas or toasted pine nuts. For a vegan twist, swap feta with crumbled tofu or a plant-based cheese alternative.”

• Make it gluten-free: Use gluten-free pasta varieties such as brown rice or chickpea pasta.
• Change up the veggies: Add grated carrots, steamed broccoli florets, or roasted zucchini for variety.
• Herb swap: Try fresh dill, mint, or cilantro instead of basil and parsley for a different flavor profile.
• Dressing alternatives: Use lemon juice instead of vinegar for a brighter dressing, or add a teaspoon of honey or maple syrup for a touch of sweetness.
• Storage: This pasta salad keeps well refrigerated for 3-4 days, making it a great option for meal prep.

Nutrition Facts

Serving Suggestions

This pasta salad is a versatile dish that can be served in many ways. Enjoy it as a light lunch alongside crusty bread or pita.

It also makes a delightful side dish at barbecues, picnics, or casual dinner parties.

Pair it with grilled vegetables, roasted potatoes, or your favorite vegetarian protein like falafel or veggie burgers. For a refreshing contrast, serve it next to a chilled soup such as a Low Calorie Vegetable Soup Recipe for Healthy Eating.

Looking to add a bit of creaminess? Try stirring in some of the Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes for a decadent twist.

Conclusion

This vegetarian cold pasta salad recipe is a perfect example of how simple ingredients can create something truly delicious and nourishing. It’s quick to make, easy to customize, and packed with fresh flavors and vibrant colors.

Whether you’re preparing a meal for yourself, hosting friends, or looking for a dish that travels well, this pasta salad ticks all the boxes.

Plus, it’s a fantastic way to incorporate more vegetables into your diet in a fun, tasty way. Don’t forget to check out other delightful recipes like the Peruvian Vegetable Recipes for Flavorful Healthy Meals and the Vegetarian Date Cake Recipe: Moist, Easy, and Delicious for more inspiration in the kitchen.

Enjoy creating and sharing this wholesome pasta salad with your loved ones!

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