Save A vibrant, budget-friendly salad featuring tender pasta, crisp seasonal vegetables, and a zesty homemade dressing, perfect for a light meal or picnic.
The first time I made this pasta salad, it was for a sunny park picnic with friends. Everyone loved how the flavors popped and how simple the ingredients were to prepare.
Ingredients
- Pasta: 300 g budget-friendly dried pasta (fusilli, penne, or rotini), salt for cooking water
- Seasonal Vegetables: 500 g total (such as 1 small zucchini diced, 1 red bell pepper diced, 1 cup cherry tomatoes halved, 1 cup cucumber diced, 2 carrots grated or sliced, 1/2 small red onion sliced)
- Simple Dressing: 4 tbsp extra-virgin olive oil, 2 tbsp lemon juice, 1 tsp Dijon mustard, 1 clove garlic minced, 1 tsp honey (or maple syrup for vegan), salt and 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.
- Prep Vegetables:
- While the pasta cooks, wash, dice, and slice all vegetables 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 dressing. Toss gently to coat.
- Add Extras:
- Stir in feta, 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 Sharing this pasta salad with family is always a highlight of our summer weekends, especially when everyone brings their favorite veggies to the table.
Notes & Swaps
Use any in-season vegetables, such as blanched green beans, peas, corn, or broccoli. For extra protein, add chickpeas or cooked chicken if desired.
Required Tools
Large pot, strainer/colander, large mixing bowl, whisk, cutting board and knife
Allergen & Nutrition Info
Contains wheat (gluten); dairy in feta (omit for vegan); check labels for mustard and seeds allergies. Each serving: 350 calories, 15 g fat, 45 g carbs, 8 g protein.
Save Enjoy this easy pasta salad as a refreshing meal or side, perfect for gatherings or quick lunches.
Recipe FAQs
- → What pasta types work best for this salad?
Short, sturdy pastas like fusilli, penne, or rotini hold the dressing well and maintain their texture after cooling.
- → Can I substitute vegetables based on availability?
Absolutely, swap in-season veggies like green beans, peas, or broccoli for variety and freshness.
- → How can I make the dressing vegan?
Replace honey with maple syrup and omit feta to keep the dish fully plant-based.
- → Is it better to serve this dish chilled or room temperature?
Both work well; chilling allows flavors to meld, but serving at room temperature highlights the dressing’s brightness.
- → What are some protein additions to make this more filling?
Add canned chickpeas or cooked chicken to boost protein while keeping flavors balanced.