Save to Pinterest A vibrant, budget-friendly salad featuring tender pasta, crisp seasonal vegetables, and a zesty homemade dressing—perfect for a light meal or picnic.
My favorite way to enjoy this pasta salad is outdoors with friends during the summer. The fresh flavor and simple dressing always bring everyone back for seconds.
Ingredients
- Pasta: 300 g budget-friendly dried pasta (e.g., fusilli, penne, or rotini), salt for cooking water
- Seasonal Vegetables: Choose any combination, approx. 500 g total: 1 small zucchini diced, 1 red bell pepper diced, 1 cup cherry tomatoes halved, 1 cup cucumber diced, 2 carrots grated or thinly sliced, 1/2 small red onion thinly sliced
- Simple Dressing: 4 tbsp extra-virgin olive oil, 2 tbsp lemon juice (or white wine vinegar), 1 tsp Dijon mustard, 1 clove garlic minced, 1 tsp honey (or maple syrup for vegan option), salt and freshly ground black pepper to taste
- Optional Add-ins: 50 g feta cheese crumbled (omit for vegan), 2 tbsp chopped fresh herbs (parsley, basil, or dill), 2 tbsp toasted sunflower or pumpkin seeds
Instructions
- Cook Pasta:
- Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and rinse under cold water to cool.
- Prepare Vegetables:
- While the pasta cooks, prepare the vegetables: wash, dice, and slice as needed.
- Make Dressing:
- In a large bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, honey, salt, and pepper until emulsified.
- Combine:
- Add the cooled pasta and prepared vegetables to the bowl with the dressing. Toss gently to coat everything evenly.
- Add Extras:
- Stir in optional add-ins like feta, fresh herbs, or seeds if using. Adjust seasoning to taste.
- Serve:
- Serve immediately, or chill for 30 minutes for enhanced flavor. Toss again before serving.
Save to Pinterest It was a family favorite at last year&s reunion, where even picky eaters enjoyed the mix of veggies, and we ended up making a second batch on the spot.
Required Tools
Large pot, strainer/colander, large mixing bowl, whisk, cutting board and knife
Notes
Swap in any in-season vegetables you have on hand, and add chickpeas or cooked chicken for extra protein. The salad pairs wonderfully with crisp white wines or light iced teas and keeps refrigerated for up to 2 days.
Nutritional Information
Calories per serving: 350, Total Fat: 15 g, Carbohydrates: 45 g, Protein: 8 g
Save to Pinterest This pasta salad is perfect for meal prep and tastes even better after chilling. Enjoy it as a satisfying lunch or side dish any day of the week.
Recipe Questions & Answers
- → What pasta types work best for this dish?
Short, sturdy pasta shapes like fusilli, penne, or rotini hold the dressing well and complement the vegetable mix.
- → Can I prepare this salad ahead of time?
Yes, chilling the salad for 30 minutes enhances the flavors, and it keeps well refrigerated for up to 2 days.
- → How can I make it vegan-friendly?
Omit the feta cheese and use maple syrup instead of honey in the dressing for a fully vegan option.
- → What seasonal vegetables can I substitute?
Swap in green beans, peas, corn, or broccoli depending on availability to keep it fresh and vibrant.
- → Are there any allergen considerations?
This dish contains gluten from the pasta and dairy from feta. Mustard and seeds may also trigger allergies in sensitive individuals.