Save 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 family picnic and was amazed at how quickly it disappeared. Everyone loved the mix of veggies and the easy homemade dressing.
Ingredients
- Pasta: 300 g budget-friendly dried pasta (fusilli, penne, or rotini). Salt, for cooking water
- Seasonal Vegetables: 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 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:
- Wash, dice, and slice vegetables as needed.
- Mix Dressing:
- In a large bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, honey, salt, and pepper until emulsified.
- Combine Salad:
- Add cooled pasta and prepared vegetables to the bowl with dressing. Toss gently to coat evenly.
- Add Optional Ingredients:
- Stir in 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 This pasta salad always brings back memories of sunny afternoons spent together, sharing laughter and good food outdoors.
Required Tools
Large pot, strainer/colander, large mixing bowl, whisk, cutting board and knife
Allergen Information
Contains wheat (gluten) in pasta and dairy in feta; omit cheese for dairy-free. Mustard and seeds may cause allergies in sensitive individuals.
Nutritional Information
Per serving: Calories 350, Fat 15 g, Carbohydrates 45 g, Protein 8 g
Save This pasta salad is a wonderful way to enjoy fresh vegetables all season long. Make it your own with favorite add-ins for easy entertaining.
Recipe Questions & Answers
- → What types of pasta work best for this salad?
Short, sturdy pastas like fusilli, penne, or rotini hold the dressing well and mix easily with vegetables.
- → Can I use frozen vegetables instead of fresh?
Fresh seasonal vegetables offer the best texture and flavor, but lightly thawed frozen veggies can be a convenient alternative.
- → How should the pasta be cooked for optimal salad texture?
Cook the pasta until al dente, then rinse under cold water to stop cooking and prevent sticking for a firm, chewy bite.
- → What are some good substitutes for honey in the dressing?
Maple syrup or agave nectar work well as vegan-friendly sweeteners to balance the dressing's acidity.
- → How can I add more protein to this dish?
Incorporate canned chickpeas or cooked chicken for added protein while maintaining a fresh, balanced meal.