Easy Vegetable Pasta Salad
A delicious and healthy pasta salad recipe that is quick and easy to make! This Easy Vegetable Pasta Salad is packed with colorful fresh veggies that not only taste great but are also healthy.
To make this easy pasta salad recipe, you’ll need some essential ingredients, including pasta, carrots, cucumbers, red, yellow, or orange bell peppers, and onions. I love that you can customize it by adding other fresh vegetables like zucchini, yellow squash, sun-dried tomatoes, or juicy cherry tomatoes. Use any pasta you like, but I recommend bowtie, rotini, or fusilli pasta as they hold the dressing well and add some texture to the vegetable pasta salad.
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The veggies in this salad are raw, so they retain all their healthy goodness and add a satisfying crunch. The light, tangy dressing complements the flavors of the vegetables without being too heavy.
This vegetable pasta salad is perfect for a quick lunch or dinner, Add some protein like grilled chicken or shrimp. Feta, fresh parmesan cheese or fresh mozzarella cheese are also great additions. It’s a versatile and healthy dish that is sure to become a family favorite. This makes a great summertime salad to take to picnics and potlucks.
Ingredients Needed For Vegetable Pasta Salad:
Ingredients:
- 2 cups uncooked bow tie, penne pasta
- 2 cups fresh broccoli florets
- 1/2 cup scallions or red onion
- 1/2 cup chopped carrots
- 1 cup sliced cucumber
- 1 cup yellow, orange, or red bell pepper
Dressing:
- 1/2 cup olive oil, (you can substitute canola oil)
- 3 Tbs. red wine vinegar, (you can substitute apple cider vinegar or white balsamic vinegar)
- 1 Tbs. lemon juice
- 1 tsp Dijon mustard
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tsp honey
- 2 Tbsp fresh basil
- 1 tsp Italian seasoning
Making the Pasta Salad:
Cook pasta according to package directions In a large pot of water until al dente. Drain the pasta water from the noodles and rinse with cold water to stop the cooking process.
In a large bowl, combine the cooked pasta, broccoli florets, scallions or red onion, chopped carrots, sliced cucumber, and bell pepper.
In a separate bowl, whisk together the olive oil, red wine vinegar, lemon juice, dijon mustard, salt, pepper, basil, italian seasoning and honey until well combined.
Pour the dressing over the pasta and vegetables and toss to coat evenly.
Serve immediately or cover and refrigerate until ready to serve.
Storage Tips:
This easy vegetable pasta salad can be stored in an airtight container in the refrigerator for up to 4 days. The pasta salad may thicken as it sits, so you can add a splash of olive oil or a little lemon juice and give it a good stir to loosen it up before serving.
Enjoy this delicious and healthy vegetarian pasta salad recipe!
More Delicious Salad Recipes
Pasta With Zucchini and Cherry Tomatoes
Easy Grilled Corn Salad Recipe
Spinach Blueberry Salad with Chicken
Gram’s Sweet-Tangy Potato Salad
Spinach Blueberry Salad with Chicken
APPAREL FOR THE FOODIE & GRILLER
Easy Vegetable Pasta Salad
Ingredients
For The Salad
- 2 cups uncooked bow tie or penne, fusilli, or rotini pasta
- 2 cups fresh broccoli florets
- 1/2 cup scallions or red onion
- 1/2 cup chopped carrots
- 1 cup sliced cucumber
- 1 cup diced yellow pepper orange, or red bell pepper
For The Dressing
- 1/2 cup olive oil
- 3 Tbsp red wine vinegar or apple cider vinegar, or white balsamic vinegar
- 1 Tbsp lemon juice
- 2 tsp honey
- 1 tsp dijon mustard
- 2 cloves garlic minced
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 Tbsp fresh basil
- 1 tsp italian seasoning
Instructions
- Cook pasta according to package directions In a large pot of water until al dente. Drain the pasta water from the noodles and rinse with cold water to stop the cooking process.
- In a large bowl, combine the cooked pasta, broccoli florets, scallions or red onion, chopped carrots, sliced cucumber, and bell pepper.
- In a separate bowl, whisk together the olive oil, red wine vinegar, lemon juice, dijon mustard, salt, pepper, basil, italian seasoning and honey until well combined.
- Pour the dressing over the pasta and vegetables and toss to coat evenly.
- Serve immediately or cover and refrigerate until ready to serve.