vegetable pasta salad recipe

Written BySheba G Updated On
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The Best vegetable pasta salad recipe

I’ve always been a fan of vegetable pasta salad, and for good reason – it’s a dish that’s easy to make, packed with nutrients, and can be enjoyed by people of all ages.

I remember first trying it at a family gathering when I was a kid, and being amazed by how delicious it was.

The combination of crunchy vegetables, savory pasta, and tangy dressing had me hooked from the very first bite.

As I grew older, I began to experiment with different variations of the recipe, adding my own favorite ingredients and techniques to make it even more flavorful and nutritious.

Today, I’m excited to share my favorite vegetable pasta salad recipe with you, so you can enjoy this tasty dish in the comfort of your own home.

Vegetable Pasta Salad

Vegetable Pasta Salad

4.6 from 761 votes

A refreshing and colorful pasta salad packed with a variety of vegetables, perfect for a light lunch or picnic. This recipe is a must-try for any occasion.

Prep Time20 mins
Cook Time10 mins
Resting Time0 mins
Total Time30 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Pasta

12 oz (340g) pasta shapes (such as fusilli or penne)

For the Vegetables

1 medium cucumber
1 medium bell pepper
1 cup cherry tomatoes
1/2 red onion
1/2 cup pitted Kalamata olives
6 oz (170g) feta cheese

For the Dressing

1/4 cup olive oil
3 tbsp lemon juice
1 tbsp red wine vinegar
1 clove garlic
1 tsp dried oregano
salt and pepper to taste

For Garnishing

2 tbsp chopped fresh parsley

👨‍🍳Directions

1Bring a large pot of salted water to a boil over high heat.
2Add the pasta and cook according to package instructions until al dente, usually around 8-10 minutes.
3Drain the pasta using a colander and rinse under cold water to cool it down.
Set aside.
4While the pasta is cooking, prepare the vegetables.
5Dice the cucumber, bell pepper, and red onion into small, bite-sized pieces.
6Slice the cherry tomatoes in half.
7Pit the Kalamata olives and slice them in half.
8Crumble the feta cheese into small pieces.
9Place all the vegetables and feta cheese in a large mixing bowl.
10To make the dressing, whisk together olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, salt, and pepper in a small bowl until well combined.
11Taste and adjust seasoning if needed.
12Pour the dressing over the vegetable mixture and toss gently to combine.
13Add the cooled pasta to the vegetable mixture and toss gently to combine, ensuring the pasta is well coated with the dressing.
14Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
15This step is optional but recommended for better flavor.
16Before serving, give the pasta salad a gentle stir and garnish with chopped fresh parsley.
17Serve chilled and enjoy immediately.

🔧Equipment

Large pot
Colander
Large mixing bowl
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 5g❤️Cholesterol: 25mg🧂Sodium: 750mg🌾Total Carbs: 35g🥦Dietary Fiber: 4g🍬Sugars: 5g🥩Protein: 12g

📝Notes

Tips: You can add other vegetables like zucchini, broccoli, or corn to make it more colorful and nutritious. For a vegan version, omit the feta cheese or use a vegan alternative.

Watch Video Of How Vegetable Pasta Salad Works

This vegetable pasta salad recipe is a staple in our household because it’s easy to make, customizable, and perfect for any occasion. Whether you’re looking for a quick lunch or a satisfying side dish for dinner, this recipe delivers.

Plus, its health benefits are numerous – high in fiber, vitamins, and minerals from the vegetables; protein-rich from the pasta; and low in calories thanks to using olive oil as dressing. Give this recipe a try today!

❓ Frequently Asked Questions About Vegetable Pasta Salad

What type of pasta is best for vegetable pasta salad?

I like to use a combination of bow tie (farfalle) and penne pasta for this recipe, as they hold onto the sauce nicely and add a fun texture to the dish. You can also use other types of pasta like rotini or fusilli if you prefer.

Can I use pre-shredded vegetables instead of chopping them myself?

While pre-shredded vegetables can save time, I recommend taking the extra minute or two to chop them yourself. This will not only ensure that they’re fresh and crunchy but also allow you to control the size of the pieces so they cook evenly.

How do I store leftover vegetable pasta salad?

If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 2 months and thaw it in the fridge when you’re ready to enjoy it again.

Can I make vegetable pasta salad ahead of time?

Yes, you can prepare the ingredients ahead of time but assemble the salad just before serving. This will help keep the vegetables fresh and prevent them from becoming soggy.

Is vegetable pasta salad suitable for vegetarians and vegans?

This recipe is vegetarian-friendly but not vegan since it contains Parmesan cheese. If you’re vegan, simply omit the cheese or substitute it with a plant-based alternative.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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