Vegetable Pasta Salad Recipe
This quick and easy vegetable pasta salad is packed with fresh, colorful veggies, tender pasta, and a zesty homemade dressing. Perfect for summer barbecues, meal prep, or potlucks, it comes together in 20 minutes and tastes even better the next day.
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Servings: 6
Calories: 320kcal
Cost: $8–$10
Equipment
- Large pot
- Colander
- Large mixing bowl
- Chef’s knife
- Cutting board
- Whisk or mason jar
- Small saucepan
Ingredients
Salad
- 12 oz rotini pasta or penne, bow tie pasta
- 2 cups cherry tomatoes halved
- 1 large cucumber diced
- 1 red bell pepper chopped
- 1 yellow bell pepper chopped
- ½ red onion thinly sliced
- 1 cup broccoli florets blanched
- ½ cup sweet corn kernels fresh or thawed frozen
- ½ cup black olives sliced
- ½ cup feta cheese crumbled, or fresh mozzarella balls
- ¼ cup fresh basil chopped
- 2 tablespoon fresh parsley chopped
Dressing
- ⅓ cup olive oil
- 3 tablespoon red wine vinegar
- 1 tablespoon lemon juice fresh
- 2 teaspoon Dijon mustard
- 2 garlic cloves minced
- 1 teaspoon dried oregano
- Salt & black pepper to taste
Instructions
- Refrigerate for 30 minutes before serving.
- Prep Veggies – Wash and chop all vegetables.
- Blanch Broccoli – Blanch florets 2–3 minutes, then ice bath.
- Make Dressing – Whisk all dressing ingredients together.
- Combine – Toss pasta, veggies, herbs, and dressing.
- Add Cheese – Fold in feta or mozzarella.
- Chill – Refrigerate for 30 minutes before serving.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 220g | Calories: 320kcal | Carbohydrates: 38g | Protein: 9g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 10mg | Sodium: 310mg | Potassium: 420mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1050IU | Vitamin C: 60mg | Calcium: 110mg | Iron: 2mg