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.
I first made this pasta salad for a weekend picnic with friends, and it quickly became a staple thanks to its colorful presentation and straightforward prep.
Ingredients
- Pasta: 300 g budget-friendly dried pasta (fusilli, penne, or rotini); salt for cooking water
- Seasonal Vegetables: 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 Salad:
- Add the cooled pasta and prepared vegetables to the bowl with the dressing. Toss gently to coat everything evenly.
- Mix in Add-ins:
- 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 My family always requests this salad during summer barbecues, and it's a hit with adults and kids alike.
Required Tools
Large pot, strainer/colander, mixing bowl, whisk, cutting board, and knife
Allergen Information
Contains wheat in pasta and dairy in feta (omit for vegan). Mustard and seeds may cause allergies in sensitive individuals. Check ingredient labels if unsure.
Nutritional Information
Per serving: 350 calories, 15 g total fat, 45 g carbohydrates, 8 g protein
Save to Pinterest Enjoy this pasta salad fresh for a satisfying lunch or as a colorful side dish at your next gathering.
Common Recipe Questions
- → Can I use different types of pasta?
Yes, fusilli, penne, rotini, or any short pasta work well to hold the dressing and mix with veggies.
- → What seasonal vegetables work best here?
Fresh zucchini, bell peppers, cherry tomatoes, cucumbers, carrots, and red onion provide great color and texture.
- → How can I make the salad vegan?
Omit feta cheese and replace honey with maple syrup to keep it plant-based.
- → Is it better served chilled or immediately?
It can be served right away or chilled for 30 minutes to let flavors meld and intensify.
- → What optional add-ins enhance this dish?
Fresh herbs like parsley or basil, toasted sunflower or pumpkin seeds, and additional protein such as chickpeas add texture and flavor.