Pasta Salad With Veggies Recipe for a Fresh Summer Meal

Pasta salad with veggies is the ultimate crowd-pleaser for any season. Whether you’re packing a picnic, preparing a light lunch, or looking for a vibrant side dish, this recipe offers a perfect blend of fresh vegetables, tender pasta, and a tangy dressing that will have your taste buds singing.

The beauty of pasta salad lies in its versatility—plus, it’s easy to customize with whatever vegetables you have on hand. This recipe is not only colorful and delicious but also nutritious, making it a wholesome choice for the whole family.

If you’re a fan of fresh, crisp veggies combined with satisfying pasta and a zesty dressing, this pasta salad with veggies recipe is definitely for you!

In this post, I’ll guide you through a detailed, step-by-step recipe that’s simple, quick, and packed with flavor. Plus, I’ll share tips on how to make it your own, variations to try, and even some serving suggestions to elevate your meal.

Ready to dive into a bowl of refreshing, veggie-packed goodness? Let’s get started!

Why You’ll Love This Recipe

This pasta salad with veggies recipe is a staple for many reasons. First, it’s incredibly easy to make, requiring just a handful of fresh ingredients and simple pantry staples.

It’s perfect for meal prep, storing well in the fridge for several days, and tastes even better after the flavors meld.

It’s also wonderfully flexible—you can swap out vegetables based on the season or your personal preferences, making it a year-round favorite. The dressing is light yet flavorful, ensuring the dish isn’t heavy but still satisfying.

Plus, it’s a fantastic way to sneak in extra servings of vegetables, making it a nutritious choice for kids and adults alike.

Whether you’re hosting a barbecue, bringing a dish to a potluck, or just looking for a healthy weekday meal, this pasta salad hits all the right notes.

Ingredients

• 8 ounces rotini or penne pasta (or any short pasta you prefer)
• 1 cup cherry tomatoes, halved
• 1 medium cucumber, diced
• 1 red bell pepper, diced
• 1/2 cup red onion, finely chopped
• 1 cup shredded carrots
• 1 cup canned or fresh corn kernels
• 1/2 cup black olives, sliced (optional)
• 1/4 cup fresh parsley, chopped
• 1/2 cup feta cheese, crumbled (optional, for non-vegan)
• For the dressing:
• 1/4 cup extra virgin olive oil
• 3 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• 1 teaspoon dried oregano
• Salt and freshly ground black pepper to taste
• 1 teaspoon honey or maple syrup (optional, for a touch of sweetness)

Equipment

• Large pot for boiling pasta
• Colander or strainer
• Large mixing bowl
• Small bowl or jar for dressing
• Whisk or fork for mixing dressing
• Sharp knife and cutting board
• Measuring cups and spoons

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 about 8-10 minutes. Drain well and rinse under cold water to stop the cooking process and cool the pasta.
2. Prepare the vegetables: While the pasta cooks, wash and chop the cherry tomatoes, cucumber, red bell pepper, and red onion. Shred the carrots if not pre-shredded. Drain and rinse the corn if using canned. Slice olives if using.
3. Make the dressing: In a small bowl or jar, combine the olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, pepper, and honey or maple syrup if using. Whisk or shake well until emulsified.
4. Mix the salad: In a large bowl, combine the cooled pasta, chopped vegetables, and fresh parsley. Pour the dressing over the salad and toss gently but thoroughly to coat everything evenly.
5. Add cheese: If using feta cheese, sprinkle it over the salad and give it a light toss to distribute.
6. Chill and serve: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. Serve cold or at room temperature.

Tips & Variations

“For the best flavor, make this salad a few hours ahead of time and let it chill in the fridge. The dressing will soak into the pasta and veggies, making every bite deliciously tangy and fresh.”

• Make it vegan: Skip the feta or substitute with a vegan cheese alternative or toasted nuts like pine nuts or walnuts for crunch.
• Try different pasta shapes: Bow ties, shells, or farfalle all work wonderfully in this recipe.
• Add protein: Chickpeas, kidney beans, or grilled tofu cubes can make this a more filling meal.
• Switch up the veggies: Roasted zucchini, artichoke hearts, or steamed broccoli are tasty additions.
• Use fresh herbs: Basil, dill, or cilantro can add exciting flavor twists.
• Spice it up: Add a pinch of crushed red pepper flakes or a dash of chili powder. For a homemade chili powder blend, check out this Chilli Powder Recipe Vegan: Easy Homemade Spice Blend.

Nutrition Facts

Serving Suggestions

This pasta salad pairs beautifully with grilled dishes such as vegetables, chicken, or fish. It’s also a fantastic side for vegetarian mains like stuffed peppers or a bean burger.

For a light and refreshing meal, serve it alongside a crisp green salad or some warm garlic bread.

It’s perfect for picnics and potlucks because it holds up well without wilting. You can also serve it in lettuce cups or as a filling for wraps for a quick and healthy lunch option.

For more inspiration on vegetarian and vegan dishes to complement this pasta salad, check out these recipes: Amazing Vegan Pasta Recipes for Easy Delicious Meals, Best Vegetarian Recipes No Dairy for Delicious Meals, and Cheap Vegetarian Recipes For Families Everyone Will Love.

Conclusion

Pasta salad with veggies is more than just a simple side dish—it’s a vibrant, nutritious, and adaptable meal that fits any occasion. Its ease of preparation combined with the fresh, crisp textures and lively dressing make it a go-to recipe for busy weeknights, gatherings, or meal prep.

The recipe’s flexibility means you can customize it endlessly, keeping it exciting and new every time you make it.

By incorporating wholesome ingredients and bright flavors, you’re not just making a tasty dish, but a healthy one that everyone will enjoy. So next time you want a colorful, satisfying salad packed with veggies and pasta, remember this recipe.

Happy cooking!

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