Easy Vegetable Pasta Salad

Easy Vegetable Pasta Salad is a colorful, refreshing, and versatile dish that’s perfect for picnics, potlucks, or quick lunches. Tossed with crisp, fresh vegetables and a zesty homemade dressing, this pasta salad is light, satisfying, and packed with flavor. Serve it chilled or at room temperature for a go-to side or main that never goes out of style.

Why You’ll Love This Recipe

• Quick to make and full of fresh, vibrant ingredients
• Customizable with your favorite veggies and pasta shapes
• Great for meal prep, potlucks, BBQs, or picnics
• Delicious served cold or at room temperature
• Easily made vegan or gluten-free

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Pasta (rotini, penne, farfalle, or your favorite shape)
• Cherry tomatoes, halved
• Cucumber, chopped
• Bell peppers, diced
• Red onion, finely sliced
• Carrots, shredded or chopped
• Broccoli florets, lightly blanched or raw
• Black olives, sliced (optional)
• Fresh parsley or basil, chopped

For the dressing:

• Olive oil
• Red wine vinegar or lemon juice
• Dijon mustard
• Garlic, minced
• Dried oregano or Italian seasoning
• Salt and black pepper

Directions

this recipe

1. Cook pasta according to package instructions. Drain and rinse under cold water to cool quickly.
2. In a large bowl, combine the cooked pasta with all chopped vegetables.
3. In a small bowl or jar, whisk together olive oil, vinegar, mustard, garlic, oregano, salt, and pepper to make the dressing.
4. Pour the dressing over the pasta and vegetables. Toss well to coat everything evenly.
5. Taste and adjust seasoning if needed. Chill for at least 30 minutes before serving for best flavor.

Servings and timing

This recipe serves 6–8 people.
Prep time: 15 minutes
Cook time: 10 minutes
Chill time (optional): 30 minutes
Total time: 25–45 minutes

Variations

• Add feta or mozzarella balls for a creamy element
• Mix in chickpeas, kidney beans, or grilled chicken for added protein
• Use a store-bought Italian or vinaigrette dressing for convenience
• Swap red wine vinegar with balsamic for a sweeter flavor
• Add avocado or sun-dried tomatoes for richness

storage/reheating

Store pasta salad in an airtight container in the refrigerator for up to 4 days.
Serve cold or bring to room temperature before serving.
Not recommended for freezing.

FAQs

Can I make this pasta salad ahead of time?

Yes, it actually tastes better after a few hours as the flavors meld together.

What kind of pasta works best?

Short pasta shapes like rotini, bowtie, or penne hold the dressing well and are easy to eat.

Can I make this gluten-free?

Absolutely—just use your favorite gluten-free pasta.

What vegetables can I use?

Any fresh, crisp vegetables work great—try zucchini, spinach, corn, or green beans.

Can I use bottled dressing?

Yes, a good quality Italian or balsamic vinaigrette is a convenient option.

Is this dish vegan?

It can be! Just skip cheese and use maple syrup or agave if adding sweetness to the dressing.

How long does it last in the fridge?

Up to 4 days in an airtight container—just give it a stir before serving.

How do I keep the pasta from sticking?

Rinse it with cold water after cooking and toss it with a bit of olive oil before adding the veggies.

Can I serve this warm?

It’s best chilled or at room temperature, but it can be served slightly warm if preferred.

What can I serve with vegetable pasta salad?

It pairs well with grilled meats, sandwiches, burgers, or as part of a potluck spread.

Conclusion

Easy Vegetable Pasta Salad is a fresh, flexible, and flavorful dish that’s as simple to make as it is satisfying. With crisp veggies, tender pasta, and a tangy homemade dressing, it’s the perfect go-to recipe for any occasion—whether you’re feeding a crowd or prepping lunches for the week. Wholesome, vibrant, and endlessly adaptable, this is a dish you’ll want to make on repeat.

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