This easy pasta salad is packed with colorful veggies, making it a tasty and healthy choice. Tossed with a light dressing, it’s perfect for picnics or quick lunches!
I love how quick and simple this salad is to prepare. Just boil the pasta, chop up some fresh veggies, mix them together, and you’re ready to impress your friends! 🌼
Key Ingredients & Substitutions
Pasta: I recommend rotini, penne, or bowtie pasta since their shapes hold the dressing and veggies well. If you’re gluten-free, use a gluten-free pasta! Regular spaghetti can work too, but it may not mix as well.
Cherry Tomatoes: These add sweetness and color. You can substitute with regular tomatoes, just chop them into small pieces. Grape tomatoes work too! What matters is their juiciness.
Cucumber: A crisp cucumber gives freshness. If you’re out of cucumbers, try zucchini or radishes for a similar crunch!
Bell Pepper: Colorful bell peppers add flavor and nutrition. Feel free to swap with other colored peppers, or even add chopped spinach for extra greens!
Feta Cheese: I love adding feta for tanginess. If you’re dairy-free, try a plant-based feta or simply skip it. Nutritional yeast could add a cheesy flavor without dairy.
How Can I Avoid Overcooked Pasta?
Getting the pasta just right is key for a great salad. You want it al dente, which means it should have a slight bite to it. Here’s how:
- Follow the package instructions for cooking time, but check it 1-2 minutes before the suggested time.
- Taste a piece – it should be firm but not crunchy.
- Once done, drain the pasta and immediately rinse it under cold water. This stops the cooking process.
This technique ensures your pasta remains firm and holds up well in the salad! Enjoy your cooking! 😊
Easy Pasta Salad with Fresh Veggies
Ingredients You’ll Need:
Pasta and Veggies:
- 2 cups pasta (rotini, penne, or bowtie work well)
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper (red, yellow, or orange), diced
- 1/2 cup red onion, finely chopped
- 1/2 cup shredded carrots
- 1/4 cup black olives, sliced (optional)
- 1/4 cup fresh parsley, chopped
- 1/2 cup feta cheese, crumbled (optional)
Dressing:
- 1/3 cup olive oil
- 3 tablespoons red wine vinegar or lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or sugar
- 1 garlic clove, minced
- Salt and pepper to taste
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time, including cooking the pasta, plus 30 minutes to chill in the fridge. Total time is around 45 minutes, and it comes together easily for a delicious side dish or light meal!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Add the pasta of your choice and cook following the package instructions until it’s al dente (firm but not crunchy!). Once cooked, drain the pasta and rinse it under cold water to cool it down. Set it aside.
2. Combine the Fresh Veggies:
In a large mixing bowl, add the cooled pasta, cherry tomatoes, diced cucumber, bell pepper, finely chopped red onion, shredded carrots, sliced olives (if you like them!), and fresh parsley. Mix everything gently to combine.
3. Make the Dressing:
In a small bowl, whisk together the olive oil, red wine vinegar (or lemon juice), Dijon mustard, honey, minced garlic, and a little salt and pepper. Mix until all the ingredients are blended well.
4. Toss Everything Together:
Pour the dressing over the pasta and vegetables. Gently toss everything together until all the ingredients are evenly coated with the dressing.
5. Add Optional Feta:
If you’re using feta cheese, sprinkle it on top and toss it lightly again. Feta adds great flavor, but it’s optional if you want to keep it dairy-free!
6. Chill and Serve:
Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes. This chilling time helps the flavors meld beautifully. Serve the pasta salad chilled or at room temperature, and enjoy your vibrant and fresh dish!
This pasta salad is not only colorful and tasty, but it’s also super versatile, so feel free to add any other veggies you love! Enjoy! 😊
Can I Use Whole Wheat Pasta Instead?
Absolutely! Whole wheat pasta works great in this salad and adds a nutty flavor along with extra fiber. Just remember to adjust the cooking time as it may vary slightly from regular pasta.
What Other Veggies Can I Add?
You can customize this salad with any veggies you like! Try adding bell peppers, spinach, broccoli, zucchini, or even peas for more color and nutrition. Just ensure they’re finely chopped to keep the balance with the pasta.
How Long Can I Store Leftovers?
Leftover pasta salad can be stored in an airtight container in the fridge for up to 3 days. If the dressing makes it too soggy, consider adding a bit more olive oil and vinegar before serving again.
Can I Make This Salad Vegan?
Yes! For a vegan version, simply omit the feta cheese. You can also replace honey with maple syrup or agave nectar for the dressing. Enjoy the fresh flavors of the veggies without any animal products!
