Pasta and Vegetable Salad Recipe
A burst of color and flavor, this pasta and veggie salad is your answer to a light and refreshing meal. Perfect for sunny picnics, barbecues, or an easy family dinner.
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Why This Pasta Salad Hits the Spot Every Time
There's just something incredibly satisfying about digging into a bowl of chilled pasta salad. Especially as the temperatures are rising. For me, it's all about that perfect balance: the al dente bite of pasta, the crunch of fresh vegetables, and the tang of a simple dressing. This is one of those recipes that takes me back to outdoor meals with friends—reliable, vibrant, and welcome at any table.
One of my favorite things about this salad is how easy it is to customize. I almost always toss in whatever fresh produce I have on hand. That means no two bowls are ever exactly the same, and it keeps the dish interesting every time I make it. Sometimes I'll swap in artichoke hearts, roasted zucchini, or even toss in chickpeas if I want to amp up the protein. The base recipe is just a jumping-off point for your own creativity.
Here are some ways I like to change it up:
- Try a handful of fresh basil or parsley for a herby punch.
- Use kalamata olives or capers for a brinier edge.
- Mix up the pasta—fusilli, penne, or rotini all work.
- Add roasted red pepper or sun-dried tomatoes for a deeper flavor.
This salad is endlessly versatile. The fact that it keeps well in the fridge means you can make it ahead for busy days and for meal prep. Enjoy it cold or at room temperature. It always gives you the satisfaction of a great meal. Give it a try. I think you will find yourself hitting repeat on it all summer.
Refreshing Pasta and Vegetable Salad
A vibrant mix of tender pasta and seasonal vegetables tossed in a tangy, refreshing dressing.
Ingredients
Instructions
- 1
Bring a pot of salted water to a boil, add the pasta, and cook according to package instructions until al dente. Drain and rinse under cold water to cool.
- 2
While the pasta is cooking, chop the tomatoes, cucumber, bell peppers, red onion, and olives.
- 3
In a small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper until well combined.
- 4
In a large bowl, combine the cooked pasta, chopped vegetables, and feta cheese. Drizzle with the dressing and toss gently until everything is well coated.
- 5
Let the salad sit for at least 30 minutes in the refrigerator before serving, allowing the flavors to meld together. Serve chilled or at room temperature.
Notes
For a vegan salad, omit the feta or use a plant-based alternative.
Try gluten-free pasta to make this gluten-free.
This salad is a great make-ahead option and stays fresh for up to two days in the fridge.
Add fresh herbs like basil or parsley for extra flavor.
Nutrition Facts
Serves: 4 servings
Calories Per Serving: 250
Frequently Asked Questions About This Recipe
Yes, you can prepare this pasta and vegetable salad several hours or even a day ahead. Store it covered in the refrigerator, and give it a light toss before serving.
Absolutely. Simply omit the feta cheese or substitute it with a vegan cheese of your choice to keep the salad vegan.
You can add or swap in vegetables such as zucchini, carrots, radishes, artichoke hearts, or even blanched green beans. This recipe is highly adaptable to whatever produce you have on hand.
After draining the cooked pasta, rinse it under cold water to stop the cooking process and prevent sticking, then toss it with a bit of olive oil if not mixing immediately.
The salad can be gluten-free if you use gluten-free pasta. Double-check all ingredient labels to ensure they meet your dietary needs.
