Awesome Vegetarian Pasta Salad Recipe for Summer Meals

If you’re searching for a vibrant, flavorful, and wholesome dish that’s perfect for warm weather or a quick weeknight meal, this awesome vegetarian pasta salad recipe is exactly what you need. Packed with fresh vegetables, hearty pasta, and a tangy homemade dressing, this salad is a delightful combination of textures and tastes.

Whether you’re planning a picnic, a potluck, or simply want to enjoy a nutritious lunch, this pasta salad is both satisfying and easy to prepare.

Vegetarian dishes often get overlooked, but this recipe proves that meat-free meals can be just as exciting and delicious. The balance of crisp cucumbers, sweet cherry tomatoes, creamy feta cheese, and zesty dressing makes this pasta salad a crowd-pleaser.

Plus, it’s so versatile—you can tailor it to your preferences or whatever you have on hand. Ready to dive into a bowl of fresh, colorful goodness?

Let’s get started!

Why You’ll Love This Recipe

This vegetarian pasta salad is a perfect blend of nutrition and flavor. It’s easy to make ahead, making it ideal for meal prep or entertaining guests.

The combination of fresh veggies and herbs provides a refreshing crunch, while the pasta offers the comfort and substance you crave. The dressing is light but bursting with flavor, ensuring every bite is delightful without being heavy or greasy.

Whether you’re a seasoned vegetarian or just looking to add more plant-based meals to your rotation, this recipe is approachable and adaptable. It also pairs wonderfully with other dishes—try it alongside a warm loaf of bread or a light soup.

Plus, it’s naturally vegetarian and can be made vegan with a few simple swaps!

Ingredients

• 8 ounces rotini pasta (or any short pasta)
• 1 cup cherry tomatoes, halved
• 1 medium cucumber, diced
• 1/2 cup red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/3 cup Kalamata olives, pitted and sliced
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped
• For the dressing:
• 1/4 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 garlic clove, minced
• 1 teaspoon Dijon mustard
• 1 teaspoon dried oregano
• Salt and black pepper to taste

Equipment

• Large pot for boiling pasta
• Colander for draining pasta
• Large mixing bowl
• Whisk or fork for mixing dressing
• Sharp knife for chopping vegetables
• Cutting board
• Measuring cups and spoons

Instructions

1. Cook the pasta: Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain the pasta in a colander and rinse under cold water to cool it down quickly. Set aside.
2. Prepare the vegetables: While the pasta cooks, chop the cherry tomatoes, cucumber, red bell pepper, red onion, olives, parsley, and basil. Place all the chopped vegetables and herbs into a large mixing bowl.
3. Make the dressing: In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, Dijon mustard, oregano, salt, and pepper until well combined and emulsified.
4. Combine everything: Add the cooled pasta to the bowl with the vegetables. Pour the dressing over the top and toss gently to coat everything evenly.
5. Add the cheese: Sprinkle the crumbled feta cheese on top and gently fold it into the salad so it remains slightly chunky and creamy.
6. Chill: Cover the pasta salad and refrigerate for at least 30 minutes before serving. This allows the flavors to meld beautifully.
7. Serve: Give the salad a quick toss before serving. Taste and adjust seasoning if needed with extra salt, pepper, or a splash of vinegar.

Tips & Variations

For the best flavor, use fresh, ripe vegetables and high-quality olive oil. The freshness truly makes a difference!

• Make it vegan: Simply omit the feta cheese or substitute with a plant-based cheese alternative or toasted nuts for crunch.
• Add protein: For extra protein, toss in some cooked chickpeas, cannellini beans, or grilled tofu cubes.
• Try different herbs: Experiment with dill, mint, or cilantro for a unique twist on the flavor profile.
• Spicy kick: Add a pinch of red pepper flakes or finely chopped jalapeño to the dressing for some heat.
• Use pasta alternatives: Swap rotini for whole wheat, gluten-free, or veggie-based pasta to suit your dietary needs.
• Make ahead: This salad keeps well in the fridge for up to 3 days, making it perfect for meal prep or parties.

Nutrition Facts

Serving Suggestions

This pasta salad is incredibly versatile and pairs well with a variety of dishes. Serve it alongside warm, crusty bread such as the Hamburger Bun Sourdough Recipe or a fresh garden salad for a light summer meal.

For a heartier spread, complement it with grilled vegetables or a protein-packed dish like the Kikkoman Stir Fry Sauce Chicken Recipe if you’re not strictly vegetarian.

Looking for a sweet finish? Try pairing your meal with a comforting dessert like the Grandma’S Old Fashioned Bread Pudding With Vanilla Sauce Recipe.

The cool, creamy vanilla sauce is a perfect contrast to the fresh, tangy pasta salad.

Conclusion

This awesome vegetarian pasta salad recipe is a fantastic addition to anyone’s recipe collection. It’s fresh, colorful, and brimming with wholesome ingredients that nourish your body and satisfy your taste buds.

The easy-to-make dressing brings everything together with a perfect balance of tang and herbaceous notes, making it a go-to for casual meals or special occasions.

Whether you’re cooking for yourself, family, or a crowd, this salad is adaptable and easy to scale up. Plus, it keeps well in the fridge, so you can enjoy leftovers for days.

With its bright flavors and satisfying textures, you’ll find yourself coming back to this dish again and again. Give it a try today and bring a little sunshine to your plate!

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