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 when I was searching for a simple but crowd-pleasing dish for an impromptu picnic. The combination of veggies and homemade dressing always gets rave reviews at gatherings.
Ingredients
- Pasta: 300 g budget-friendly dried pasta (fusilli, penne, or rotini) plus 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), salt & 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:
- Boil pasta in salted water according to package instructions until al dente. Drain and rinse under cold water to cool.
- Prep Vegetables:
- Wash, dice, and slice the vegetables as needed.
- Make Dressing:
- In a large bowl, whisk olive oil, lemon juice, Dijon mustard, garlic, honey, salt, and pepper until emulsified.
- Combine:
- Add pasta and vegetables to the dressing. Toss gently to coat.
- Finishing Touches:
- Stir in optional add-ins if using. Taste and adjust seasoning.
- Serve:
- Enjoy immediately or chill for 30 minutes for enhanced flavor. Toss again before serving.
Save Sharing this dish at our family gatherings brings everyone together, since it caters to diverse tastes and dietary needs. Kids love the fun shapes and colors too!
Required Tools
Large pot, strainer, large mixing bowl, whisk, cutting board and knife.
Notes
Use any in-season vegetable; substitute chickpeas or chicken for protein; best enjoyed chilled and with light drinks.
Nutritional Information
Per serving: 350 calories, 15 g fat, 45 g carbohydrates, 8 g protein.
Save This pasta salad adds a burst of freshness to any table. Enjoy as a main dish or bring it along to your next picnic!
Recipe Help & Answers
- → What types of pasta work best for this dish?
Short pasta shapes like fusilli, penne, or rotini hold dressing well and complement the vegetables’ texture.
- → Can I use other vegetables instead of the ones listed?
Absolutely. Swap in-season veggies like blanched green beans, peas, corn, or broccoli to keep the salad fresh and varied.
- → How should I prepare the pasta for best results?
Cook pasta until just al dente, drain, then rinse under cold water to stop cooking and cool before mixing.
- → What are some good add-ons to enhance flavor and texture?
Crumbled feta, chopped fresh herbs such as parsley or basil, and toasted seeds like sunflower or pumpkin add depth and crunch.
- → How long can this dish be stored?
Store refrigerated for up to two days; tossing again before serving helps redistribute flavors.
- → Is this dish suitable for vegans?
Yes, omit feta and use maple syrup instead of honey to keep it fully plant-based.