Why You’ll Love This Recipe

This pasta salad is more than just a side—it’s a complete, satisfying dish loaded with fiber, vitamins, and flavor. You’ll love how easy it is to customize with your favorite vegetables, dressings, and add-ins. It’s great served cold or at room temperature and can be made ahead for convenient, healthy meals throughout the week. Plus, it’s a fantastic way to use up leftover veggies in your fridge.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

short pasta (like rotini, penne, or bowtie)
cherry tomatoes (halved)
cucumber (diced)
red bell pepper (chopped)
carrots (shredded or julienned)
red onion (finely chopped)
broccoli florets (lightly steamed or raw)
black olives (sliced, optional)
feta cheese (optional)
fresh parsley or basil (chopped)

For the dressing:
olive oil
red wine vinegar or lemon juice
Dijon mustard
garlic (minced)
dried oregano
salt and pepper

Directions

Cook pasta according to package instructions until al dente. Drain and rinse under cold water.
In a large bowl, combine the cooked pasta with all the chopped vegetables.
In a small bowl or jar, whisk together the olive oil, vinegar or lemon juice, mustard, garlic, oregano, salt, and pepper.
Pour the dressing over the pasta and vegetables, then toss until everything is evenly coated.
Add crumbled feta and fresh herbs if using, and gently mix to combine.
Chill in the refrigerator for at least 30 minutes before serving for best flavor.

Servings and timing

This recipe makes about 6 servings and takes approximately 30 minutes total, including prep and cook time.

Variations

Make it vegan: Omit the cheese or use a plant-based feta alternative.
Add protein: Include chickpeas, grilled chicken, tofu, or hard-boiled eggs.
Swap the pasta: Use whole wheat, gluten-free, or legume-based pasta for added nutrition.
Use different veggies: Zucchini, corn, snap peas, or spinach also work well.
Try a creamy dressing: Substitute with a light ranch or tahini-based dressing for a different flavor profile.
Add nuts or seeds: Sunflower seeds, pumpkin seeds, or chopped almonds add crunch.

Storage/Reheating

Store the pasta salad in an airtight container in the refrigerator for up to 4 days. Toss or stir before serving, as the dressing may settle at the bottom. This dish is not intended for reheating but is excellent served cold or at room temperature.

FAQs

Can I make this pasta salad ahead of time?

Yes, it actually tastes better after sitting for a few hours or overnight, as the flavors have time to blend.

What type of pasta works best?

Short, sturdy shapes like rotini, penne, or farfalle hold the dressing well and mix easily with the vegetables.

Should I rinse the pasta after cooking?

Yes, rinse with cold water to stop the cooking process and keep the pasta from sticking.

Is this pasta salad gluten-free?

It can be if you use certified gluten-free pasta.

Can I use store-bought dressing?

Yes, but homemade dressing gives you control over ingredients and freshness. A good Italian or vinaigrette-style dressing works well.

Can I add leafy greens?

You can, but add them just before serving to prevent wilting.

How do I keep the pasta from getting soggy?

Cook the pasta al dente, rinse it after boiling, and don’t overdress the salad initially—you can always add more later.

What’s the best way to steam broccoli for this salad?

Steam broccoli florets for 1–2 minutes until just tender but still bright green, then rinse with cold water.

How can I make it more filling?

Add beans, lentils, grilled proteins, or avocado to boost the satiety factor.

Is this good for meal prep?

Absolutely. It keeps well in the fridge and is great for packed lunches or quick dinners.

Conclusion

The Veggie-Packed Pasta Salad is a fresh, flavorful, and flexible dish that’s perfect for any occasion. With its mix of crunchy vegetables, hearty pasta, and a tangy dressing, it’s both satisfying and wholesome. Whether you serve it as a main dish or a side, this colorful salad is a delicious way to enjoy more veggies in your diet.

Veggie-Packed Pasta Salad

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A vibrant and hearty pasta salad loaded with fresh vegetables and tossed in a zesty homemade dressing—perfect for potlucks, meal prep, or a healthy lunch.

Author: Laura
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 6 servings
Category: Salad
Method: Mixing
Cuisine: American
Diet: Vegetarian

Instructions

Cook the pasta according to package instructions until al dente. Drain and rinse under cold water.
In a large bowl, combine the cooked pasta with cherry tomatoes, cucumber, bell pepper, carrots, red onion, broccoli, and olives.
In a small bowl or jar, whisk together olive oil, red wine vinegar or lemon juice, Dijon mustard, garlic, oregano, salt, and pepper.
Pour the dressing over the pasta and vegetables. Toss to coat evenly.
Add crumbled feta and chopped herbs, then gently mix.
Chill in the refrigerator for at least 30 minutes before serving for best flavor.

Notes

Omit feta or use vegan cheese for a dairy-free version.
Add chickpeas, grilled chicken, or tofu to increase protein.
Use whole wheat or gluten-free pasta as needed.
Switch up the vegetables based on what’s in season or in your fridge.
Try a creamy dressing like tahini or ranch for a different twist.
Top with seeds or nuts for added texture and nutrients.

Nutrition

Serving Size: 1 serving
Calories: 280
Sugar: 5g
Sodium: 280mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 4g
Protein: 8g
Cholesterol: 10mg