Best Pasta Salad With Vegetables Recipe for Summer Meals

Pasta salad is one of those wonderfully versatile dishes that can be enjoyed year-round, whether as a light lunch on a sunny day or a hearty side at a family gathering. The best pasta salad with vegetables is not only packed with vibrant colors and fresh flavors but also offers a delightful balance of textures—from the tender pasta to the crispness of garden-fresh vegetables.

It’s a fantastic way to sneak more veggies into your diet while treating your taste buds to a refreshing and satisfying meal. Whether you’re a seasoned cook or a beginner, this recipe is easy to follow and customizable to your preferences.

Get ready to whip up a crowd-pleaser that’s both nutritious and irresistibly delicious!

Why You’ll Love This Recipe

This pasta salad recipe is a perfect blend of wholesome ingredients and a zesty dressing that brings everything together beautifully. It’s incredibly easy to make, requiring no fancy techniques or hard-to-find ingredients.

Plus, it’s a great make-ahead dish that tastes even better after sitting in the fridge for a few hours, allowing the flavors to meld. The variety of fresh vegetables adds crunch and nutrition, making it a well-rounded meal or side dish.

Whether you’re packing it for a picnic, potluck, or just a quick weekday lunch, this pasta salad is sure to impress. It’s also vegetarian-friendly and can be adapted for vegan or gluten-free diets with a few simple swaps.

If you’re a fan of vibrant, healthy meals with a burst of flavor, you’ll definitely want this recipe in your collection.

Ingredients

• 8 ounces rotini or penne pasta
• 1 cup cherry tomatoes, halved
• 1 medium cucumber, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1/2 red onion, finely chopped
• 1 cup black olives, sliced
• 1 cup shredded carrots
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped
• 1/2 cup feta cheese (optional for vegetarian, omit for vegan)
• For the dressing:
• 1/4 cup extra virgin olive oil
• 3 tablespoons red wine vinegar
• 1 tablespoon Dijon mustard
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon honey or maple syrup (optional for slight sweetness)

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 about 8-10 minutes. Drain and rinse under cold water to stop the cooking process and cool the pasta. Set aside.
2. Prepare the vegetables: While the pasta cooks, wash and chop all the vegetables as described in the ingredients list—halving cherry tomatoes, dicing cucumbers and bell peppers, finely chopping the onion, and slicing the olives.
3. Make the dressing: In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, pepper, and honey or maple syrup if using. Whisk until emulsified and smooth.
4. Combine salad ingredients: In a large mixing bowl, add the cooled pasta, chopped vegetables, shredded carrots, parsley, and basil. Toss gently to mix everything evenly.
5. Add the dressing: Pour the dressing over the pasta and vegetables. Toss gently but thoroughly to coat everything well. Adjust seasoning with salt and pepper if needed.
6. Add cheese (optional): If using feta, sprinkle it over the salad and give it a gentle toss to combine.
7. Chill and serve: Cover the bowl with plastic wrap or transfer to an airtight container. Refrigerate for at least 1 hour to allow flavors to meld. Serve chilled or at room temperature.

Tips & Variations

For an even more vibrant salad, try adding roasted vegetables like zucchini or eggplant. You can also swap the pasta for a gluten-free alternative such as quinoa or chickpea pasta for a protein boost.

Use fresh herbs whenever possible—they add a brightness that dried herbs can’t quite match. If you want a vegan version, simply omit the feta or substitute it with a plant-based cheese alternative.

To add extra crunch, toss in some toasted pine nuts or sunflower seeds. For a Mediterranean twist, add artichoke hearts or sun-dried tomatoes.

This recipe can be doubled easily for larger gatherings.

Nutrition Facts

Serving Suggestions

This pasta salad pairs beautifully with a wide range of dishes. Serve it alongside grilled chicken or fish for a balanced meal, or enjoy it as a standalone lunch with some crusty bread.

It also makes a fantastic side dish for barbecues, picnics, and potlucks.

For a heartier option, add cooked chickpeas or white beans, which will boost protein and fiber content. You can also serve it atop a bed of leafy greens like arugula or spinach for an extra dose of vitamins.

Conclusion

The best pasta salad with vegetables is a vibrant, flavorful dish that’s as nutritious as it is delicious. Its simplicity and flexibility make it a go-to recipe for busy weeknights, entertaining guests, or enjoying a healthy lunch.

With fresh vegetables, a tangy homemade dressing, and the option to customize with your favorite add-ins, this salad is sure to become a staple in your recipe repertoire.

Try experimenting with different herbs, veggies, or dressings to keep things exciting. And if you love this recipe, don’t forget to check out other fantastic vegetarian dishes like A to Z Vegetarian Recipes for Every Meal and Occasion or Ancient Grains Vegetarian Recipes for Healthy Delicious Meals to expand your culinary horizons.

For a flavorful spice boost on your next salad or main dish, explore the Chilli Powder Recipe Vegan: Easy Homemade Spice Blend.

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