Pasta Veggie Salad Recipe
Description:
This Pasta Veggie Salad is a vibrant, crunchy, and zesty dish that’s loaded with fresh vegetables, tossed with perfectly cooked pasta, and dressed in a light vinaigrette or creamy dressing. Ideal for meal prep, potlucks, or a quick lunch, this salad is a crowd-pleaser that can be served cold or at room temperature.
Ingredients (Serves 6):
For the Salad:
3 cups cooked pasta (rotini, penne, or bowtie work best)
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/2 red onion, thinly sliced
1 cup bell peppers (mix of red, yellow, green), diced
1/2 cup black olives, sliced
1 cup broccoli florets (blanched or raw)
1/2 cup shredded carrots
1/4 cup fresh parsley or basil, chopped
1/2 cup feta cheese or mozzarella pearls (optional)
For the Vinaigrette Dressing:
1/4 cup extra virgin olive oil
2 tbsp red wine vinegar or apple cider vinegar
1 tbsp lemon juice
1 tsp Dijon mustard
1 clove garlic, minced
1/2 tsp dried oregano
Salt & pepper to taste
Optional Creamy Dressing Alternative:
1/3 cup mayonnaise or Greek yogurt
2 tbsp olive oil
1 tbsp lemon juice
1 tsp honey or maple syrup
1 tsp Italian seasoning
Instructions:
Step 1: Cook the Pasta
Bring a pot of salted water to a boil.
Add pasta and cook until al dente (usually 8–10 minutes). Drain and rinse with cold water to cool and prevent sticking.
Step 2: Prepare the Vegetables
While the pasta cooks, wash and chop all vegetables into bite-sized pieces.
If using broccoli, blanch by boiling for 1 minute, then plunge into cold water.
Step 3: Make the Dressing
In a jar or bowl, whisk all vinaigrette ingredients until emulsified.
For a creamy version, mix the creamy ingredients until smooth.
Step 4: Assemble the Salad
In a large bowl, combine the cooled pasta, veggies, and herbs.
Pour the dressing over the salad and toss until evenly coated.
Add cheese (if using) and gently mix.
Step 5: Chill and Serve
Let the salad rest in the fridge for 20–30 minutes before serving to enhance the flavor.
Garnish with extra herbs or a sprinkle of grated parmesan if desired.
Nutritional Information (per serving, based on vinaigrette and no cheese):
Calories: 320
Protein: 8 g
Carbohydrates: 40 g
Fiber: 4 g
Sugars: 5 g
Fat: 14 g
Saturated Fat: 2 g
Cholesterol: 0 mg
Sodium: 180 mg
Vitamin C: 45% DV
Calcium: 6% DV
Iron: 12% DV
Note: Values may vary depending on ingredients and dressing choice.
Time Breakdown:
Prep Time: 15 minutes
Cook Time: 10 minutes
Assembling & Chilling: 10–30 minutes
Total Time: 35–55 minutes
Tips & Notes:
Pasta Tips: Use short pasta shapes with ridges to hold the dressing.
Make-Ahead Friendly: Store in the fridge for up to 3 days; flavor improves after sitting.
Add Protein: Grilled chicken, chickpeas, or tofu can make this a full meal.
Dressing Tip: Keep extra dressing to refresh salad before serving if it absorbs into pasta.
FAQs (Frequently Asked Questions):
1. Can I use gluten-free pasta?
Yes! Choose a sturdy gluten-free variety like rice or chickpea pasta and cook it al dente to prevent mushiness.
2. Can I make this salad vegan?
Absolutely. Use a plant-based dressing and skip cheese or use vegan cheese.
3. What other vegetables work well?
Zucchini, snap peas, corn, or roasted veggies like sweet potatoes or beets are great additions.
4. How long does it last in the fridge?
Best consumed within 3 days. Store in an airtight container and stir before serving.
5. Can I use store-bought dressing?
Yes, but homemade dressing gives better flavor and
fewer additives. Italian or Greek dressings are good choices
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