Awesome Veggie Pasta Salad Recipe for Easy Healthy Meals

Pasta salad is one of those versatile dishes that can brighten up any meal, picnic, or potluck with its vibrant colors and fresh flavors. This awesome veggie pasta salad recipe is packed with crisp vegetables, hearty pasta, and a tangy dressing that ties everything together beautifully.

Whether you’re looking for a quick lunch, a light dinner, or a side dish to impress your guests, this salad hits all the right notes. Best of all, it’s easy to customize with your favorite veggies and herbs, making it a go-to for any season or occasion.

In this recipe, I’ll show you how to make a delicious, nutrient-rich pasta salad that’s perfect for vegetarians and anyone who loves fresh, wholesome food. Plus, I’ll share tips on ingredient swaps, serving ideas, and nutrition facts to help you enjoy this dish guilt-free.

Ready to dive in? Let’s make some magic happen with this colorful and flavorful veggie pasta salad!

Why You’ll Love This Recipe

This veggie pasta salad is a perfect balance of texture and taste. The pasta provides a satisfying bite, while the crunchy vegetables add freshness and nutrition.

The dressing is zesty yet light, enhancing every ingredient without overpowering them.

It’s a fantastic make-ahead dish that tastes even better the next day, making it ideal for meal prep or entertaining. Plus, it’s vegetarian, easy to customize, and uses common pantry staples, so you don’t need fancy ingredients to whip it up.

Whether you’re a seasoned cook or a kitchen newbie, this recipe is straightforward, quick, and endlessly adaptable. It’s a great way to sneak more veggies into your diet while enjoying a filling and delicious meal.

Ingredients

• 8 oz (225g) rotini or fusilli pasta, cooked al dente
• 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 black olives, sliced
• 1 cup baby spinach, chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup feta cheese (optional, for vegetarians)
• 1/4 cup extra virgin olive oil
• 2 tbsp red wine vinegar
• 1 tbsp lemon juice, freshly squeezed
• 2 cloves garlic, minced
• 1 tsp dried oregano
• Salt and black pepper to taste
• 1 tsp Dijon mustard (optional, for extra tang)

Equipment

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

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. Drain using a colander and rinse under cold water to stop cooking and cool the pasta. Set aside to drain completely.
2. Prepare the vegetables: While the pasta cooks, wash and chop the cherry tomatoes, cucumber, bell peppers, red onion, and baby spinach. Slice the black olives and chop the fresh parsley.
3. Make the dressing: In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, minced garlic, dried oregano, Dijon mustard, salt, and black pepper until well combined and emulsified.
4. Combine salad ingredients: In a large mixing bowl, add the cooled pasta, chopped vegetables, olives, and parsley. Pour the dressing over the salad and toss gently to coat everything evenly.
5. Add cheese and adjust seasoning: If using feta cheese, crumble it over the salad and fold gently. Taste the salad and adjust salt, pepper, or lemon juice as needed.
6. Chill and serve: Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld. Serve chilled or at room temperature.

Tips & Variations

Tip: For the best texture, rinse your pasta with cold water immediately after draining. This stops the cooking process and prevents it from becoming mushy in the salad.

You can easily customize this salad by swapping the veggies based on what’s in season or what you have on hand. Try adding roasted zucchini, steamed broccoli, or even artichoke hearts for a twist.

If you want a vegan version, simply omit the feta cheese or substitute with a plant-based cheese alternative. For extra protein, toss in some cooked chickpeas or white beans.

To add some crunch, sprinkle toasted pine nuts or sunflower seeds right before serving. And if you love a bit of heat, a pinch of red pepper flakes or a touch of your favorite Chilli Powder Recipe Vegan: Easy Homemade Spice Blend will do wonders.

Nutrition Facts

This salad provides a great balance of macronutrients, with plenty of fiber and vitamins from the fresh vegetables. The olive oil adds heart-healthy fats, making it a nourishing, wholesome meal or side.

Serving Suggestions

This veggie pasta salad is a fantastic side dish for grilled dishes like veggie skewers, tofu steaks, or your favorite burger. It also makes a complete meal on its own when paired with some crusty bread or a protein-rich addition like hard-boiled eggs or beans.

For a picnic or potluck, serve it chilled in a large bowl with fresh herbs sprinkled on top. It keeps well in the fridge for up to 3 days, so it’s perfect for meal prep or busy weeknights.

Looking for more vibrant vegetarian dishes? Check out our collection of A to Z Vegetarian Recipes for Every Meal and Occasion or explore some nutrient-rich choices in Ancient Grains Vegetarian Recipes for Healthy Delicious Meals.

Conclusion

This awesome veggie pasta salad recipe is a shining example of how simple ingredients can come together to create something truly delicious and satisfying. Its fresh vegetables, hearty pasta, and tangy dressing make it a crowd-pleaser for any occasion, whether you’re hosting a summer BBQ or packing a healthy lunch.

With its easy prep, customizable nature, and balanced nutrition, it’s no wonder this salad has become a staple in my kitchen. I encourage you to experiment with your favorite veggies and dressings to make it your own.

Don’t forget to check out other amazing pasta recipes in our Amazing Vegan Pasta Recipes for Easy Delicious Meals for more inspiration!

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