Fresh and simple Veggie Pasta Salad – we clean out the refrigerator for this fresh pasta salad! Tender pasta, fresh veggies all mixed up with a simple vinaigrette. This salad is great for lunch or dinner. Add a protein like grilled chicken or shrimp and you have a whole meal!
We love having a big bowl of pasta salad ready to go all summer long! It’s perfect on hot nights and makes an easy side dish or main meal with or without protein. We did add some chunks of havarti to this recipe but you can certainly omit if your going full on vegetarian style.
Ingredients to make Veggie Pasta Salad –
- Pasta: You will want a hearty pasta like rotini, bow tie or macaroni. Cooked until just done so it holds its shape in the refrigerator.
- Veggies: A lot of veggies! We used zucchini, peppers, onions, carrots, radishes, tomatoes and for a little more zing, kalamata olives.
- Dressing: A simple vinaigrette is best. Try our Mediterranean recipe made with simple ingredients you most likely have on hand.
- Cheese: Optional but we love a handful of cubed cheese or a sprinkle of parmesan.
How to make a simple vinaigrette for pasta salad:
Olive oil, lemon, vinegar, dijon and oregano make up our simple Mediterranean Vinaigrette!
Optional add-ins for the perfect pasta salad:
- cheese – cubed cheese, any kind. Grated parmesan or asiago would add a nice flavor.
- Veggies – broccoli, cauliflower, napa cabbage, cucumber, celery to mention a few.
- Protein – grilled chicken or shrimp are perfect. Steak or a lean ground burger patty would pair well.
- Get Pickled! – pickled onions, carrots, cucumbers and beans – they all add a nice crunch and tang.
- Beans – garbanzo, kidney and cannelli beans would all be great.
Tips, Tricks and how to store Veggie Pasta Salad:
- If you prefer, buy store bought Italian Dressing in lieu of making your own.
- Cook the pasta according to package instructions until just tender. Careful not to overcook.
- Store the pasta in a covered container for up to 5 days in the refrigerator. You may need to freshen it up with additional dressing on occasion.
This is the perfect pasta salad for picnics and potlucks!
No need to worry about food preferences in most cases. This pasta salad is naturally vegetarian (without the cheese) light and healthy!
More pasta salad recipes we think you will love! –
LET’S EAT!
Kathi and Rachel
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Veggie Pasta Salad
Ingredients
For Pasta Salad
- 1 16 ounce package rotini pasta bow tie, penne or macaroni are great substititutions
- 1 red bell pepper seeded, chopped
- 1 yellow bell pepper seeded, chopped
- 2 green onions sliced thin
- 1 zucchini chopped
- 1/2 cup kalamata olives sliced
- 1 cup cherry tomatoes halved
- 1/2 cup Havarti cubed
- salt and pepper to taste
Mediterranean Vinaigrette
- 1/2 cup olive oil
- 1/4 cup apple cider vinegar white or red wine vinegar can be substituted
- 2 tablespoons fresh lemon juice about 1/2 of a lemon
- 2 teaspoons dried oregano
- 1 clove fresh garlic, grated or finely minced
- 1/2 teaspoon salt
Instructions
- Cook pasta according to package directions. Drain and rinse until cool. Set aside.
- Combine all vinaigrette ingredients in a mason type jar and shake.
- Once pasta has cooled add in all the veggies and cheese. Sprinkle with salt and pepper.
- Toss in half the vinaigrette. Taste. You may not need all the dressing but can save the remaining to freshen the salad up later.
- Store in the refrigerator in a sealed container for up to 5 days.
Notes
Use a block of feta cut into 1/4 inch chunks for a bigger flavor and more texture.
Store for up to 4 days in the refrigerator.
You may not use all the dressing...add about half, taste and adjust.
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